ENCAPSULATED ENTREMETS

Techniques: SPHERIFICATION
Food additives: CALCIUM LACTATE, SODIUM ALGINATE 

INGREDIENTS

  • 5 fl oz (150 ml) almond liqueur
  • 2 cups (500 ml) water
  • 1/2 tsp (2.5 ml) CALCIUM LACTATE
  • 1 sachet (2 g) SODIUM ALGINATE 
  • water to taste 
  • lemon juice to taste 
  • lemon shavings to taste 
  • cubed pitaya (dragon fruit) to taste 

DIRECTIONS

ALMOND LIQUEUR SPHERES

Warm-up 1 tbs (15 ml) of water and combine with calcium lactate. Stir until the calcium lactate is fully diluted, then combine with liqueur and pour the mixture into small, demi-spherical molds and let sit in the freezer for 1 hour or until the spheres are frozen. (While you wait, make lemon ice shavings.)
In a rectangular, flat-bottomed bowl and using a hand blender, dissolve sodium alginate in the remaining water. Let sit for 15 minutes, then warm briefly in a microwave oven. 
Unmold frozen liqueur 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.

LEMON ICE SHAVINGS

Combine 2 parts water and 1 part lemon juice and pour onto a shallow plate, then place in the freezer for 1 hour. Take out of the freezer just before serving and crack into small pieces.

ASSEMBLY

To serve, dress plates with a thin layer of lemon ice shavings, add a pitaya cube, and top with an almond liqueur sphere.

 

 

PRODUCTS USED TO CREATE THIS RECIPE

ENCAPSULATED ENTREMETS