JASMINE BALLOONS

Techniques: SPHERIFICATION
Food additives: CALCIUM LACTATE, SODIUM ALGINATE 

INGREDIENTS

  • 1 cup (250 ml) water
  • 2 bags jasmine tea
  • 1 tsp (5 ml) honey 
  • edible flowers, to taste 
  • 1/2 tsp (2.5 ml) CALCIUM LACTATE 
  • 1 sachet (2 g) SODIUM ALGINATE 
  • green or jasmine tea, to taste 

DIRECTIONS 

JASMINE TEA SPHERES

Bring water to a boil and remove from heat. Place tea bags in hot water and let sit for 5 minutes. While you wait for the tea to steep, place flowers in small, demi-spherical molds (1 to 2 flowers per demi-sphere).
In a bowl and using a spoon, combine jasmine tea, honey and calcium lactate until the calcium lactate has dissolved. Pour the mixture into prepared 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 tea 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 

Fill clear glasses with tea, place 2 to 3 jasmine tea spheres in each glass, and serve.

 

 

PRODUCTS USED TO CREATE THIS RECIPE

 

JASMINE BALLOONS