Technique: SPHERIFICATION
Food additives: CALCIUM LACTATE, SODIUM ALGINATE

INGREDIENTS

• 1 1/4 cup (300 ml) clamato juice
• 2 cups (470 ml) water
• 1 cucumber
• pepper to taste 
• a dash lemon juice 
• 1/2 sachet (1.6 g) CALCIUM LACTATE
• 1 sachet (2 g) SODIUM ALGINATE

DIRECTIONS

Cut ¼ of the cucumber into a brunoise and add it to the Clamato juice.
Using a spoon, dissolve the CALCIUM LACTATE into the Clamato juice preparation.
Pour the mixture into half-spherical molds and place them in the freezer for 1 hour or until the spheres are completely frozen.
Using a hand blender, dissolve the SODIUM ALGINATE into the water and let sit for 5 minutes.
Remove the frozen Clamato spheres from the molds and place them in the sodium alginate bath. Let sit for 5 minutes while stirring delicately with a spoon.
Using a slotted spoon, scoop up the spheres, rinse them in a bowl of water and remove excess moisture by blotting the bottom of the slotted spoon against a paper towel. 

SERVING SUGGESTIONS

Serve the Clamato juice spheres on a slice of cucumber with some freshly-gound pepper and a dash of lemon juice.

PRODUCTS USED TO CREATE THIS RECIPE