- 1 1/2 cups (350 ml) cranberry juice
- 2/3 cup (160 ml) water
- 1/4 cup (60 ml) lemon juice
- 1/75 oz (50 g) sugar
- 2 cups (235 ml) milk
- 0.5 oz (15 g) sugar
- 0.7 oz (15 g ) tapioca
- 2 1.2 sachets (5 g) AGAR-AGAR
CRANBERRY JUICE GEL
Bring the cranberry juice and 3 g (11⁄2 sachet) of the AGAR-AGAR to a boil and continue boiling for 2 minutes. Refrigerate for 1 hour.
Unmold the gel and cut it into small pieces. Mix in a blender until smooth.
LEMON JUICE PEARLS
Put the 2 cups of vegetable oil in the freezer for at least 30 minutes.
Bring the lemon juice, water, sugar, and 2 g (1 sachet) of the AGAR-AGAR to a boil. Remove from the stove and let sit uncovered for 5 minutes.
Pour the cold oil into a glass measuring no less than 6 inches (15 cm) in height.
Fill a pipette with the lemon juice preparation and drip it into the cold oil. Let sit for 2 minutes.
Using a sieve, scoop up the pearls from the oil and rinse them in warm water.
Bring the milk, sugar and tapioca to a boil. Let simmer for 5 minutes, stirring constantly.
Remove from stove, cover and let sit for 20 minutes.
Using a sieve, rinse the tapioca in water.
In a bowl, delicately stir together the cranberry juice gel, lemon juice pearls, and tapioca pearls using a rubber spatula. Serve in small glasses.