ENCAPSULATED DAIQUIRI

Techniques: SPHERIFICATION, EMULSIFICATION
Food additives: CALCIUM LACTATE, SODIUM ALGINATE, SOY LECITHIN

INGREDIENTS

  • 2 cups (500 ml) strawberries 
  • 2 tbs (30 ml) sugar
  • 2 cups (500 ml) water
  • 1/2 tsp (2.5 ml) CALCIUM LACTATE 
  • 1 sachet (2 g) SODIUM ALGINATE 
  • 3/4 cup (190 ml) sugar
  • 3 cups (750 ml) fresh rhubarb
  • 1 cup (250 ml) strawberries 
  • 1/2 lemon juice 
  • 2 cups (500 ml) water 
  • 1 sachet (2 g) SOY LECITHIN
  • lemon flavoured sparkling water, to taste 
  • rhubarb sticks, to taste 
  • white rum, optional 

DIRECTIONS 

STRAWBERRY COULIS SPHERES 

In a blender, puree strawberries, sugar and calcium lactate. Pour 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 coulis 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.

STRAWBERRY & RHUBARB FOAM

In a pot, bring water and sugar to a boil. Add rhubarb coarsely chopped and strawberries, mix and leave to simmer on low heat for 7 minutes.
Using a sieve and above a medium-sized bowl, filter the mixture without pressing the solid ingredients, which can then be discarded. Mix in lemon juice. 
In a rectangular, flat-bottomed bowl, transfer approximately 1 ½ cups (375 ml) of the filtered mixture and sprinkle in soy lecithin. Using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes.
To serve, collect foam using a spoon. if needed and to obtain more foam, repeat previous step.

ASSEMBLY

Fill a glass with cold lemon-flavoured sparkling water. In this glass, place a strawberry coulis sphere and a piece of rhubarb. Top with strawberry and rhubarb foam and serve.

 

 

PRODUCTS USED TO CREATE THIS PRODUCT

ENCAPSULATED DAIQUIRI