CAESAR BUBBLE

Technique: SPHERIFICATION 
Food additives: CALCIUM LACTATE, SODIUM ALGINATE 

INGREDIENTS

  • 4 fl oz (120 ml) clamato juice
  • 1 1/2 fl oz (45 ml) vodka
  • 1 tsp (5 ml) worcestershire sauce
  • tabasco sauce to taste 
  • black pepper to taste 
  • 1/2 (2.5 ml) CALCIUM LACTATE
  • 1 sachet (2 g) SODIUM ALGINATE
  • key lime halves to taste 
  • celery salt to taste 
  • celery leaves to taste 

DIRECTIONS

BLOODY CAESAR SPHERES

In a bowl and using a spoon, combine clamato, vodka, Worcestershire sauce, tabasco, black pepper and calcium lactate until the calcium lactate has dissolved. Pour the mixture into small, demi-spherical molds and let sit in the freezer for 1 hour or until the spheres are frozen.
In a rectangular, flat-bottomed bowl and using a hand blender, dissolve sodium Alginate in water. Let sit for 15 minutes.
Unmold frozen bloody caesar spheres in alginate bath. Let sit for 3 minutes while gently stirring once in a while to prevent the spheres from touching.
Fill a medium-sized bowl with water. Using a slotted spoon, delicately collect the spheres and briefly rinse them in the water, then remove excess water from each sphere by applying a piece of paper towel on the bottom of the spoon. Reserve. 

ASSEMBLY

With a small spoon, dig a bit into each lime half so the flesh is slightly curved inward. Place a sphere on each lime half, top with celery leaf and celery salt, and serve.

 

 

PRODUCTS USED TO CREATE THIS RECIPE

CAESAR BUBBLE