CAESAR BUBBLE

Difficulty

3/5

Prep time

15 min

Total time

1 hour

INGREDIENTS
DIRECTIONS

Used technique:

SPHERIFICATION

4 fl oz 

(120 ml)

clamato juice

1 1/2  fl oz

(45 ml)

vodka

1 tsp

(5 ml)

Worcestershire sauce

to taste 

tabasco sauce

to taste

black pepper

1/2 tsp

(2.5 ml)

CALCIUM LACTATE

1 sachet

(2 g)

SODIUM ALGINATE

to taste

key lime halves, cut width-wise

to taste

celery salt

to taste

celery leaves

Bloody Caesar Spheres

1. 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.


2. In a rectangular, flat-bottomed bowl and using a hand blender, dissolve sodium Alginate in water. Let sit for 15 minutes.


3. 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.


4. 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

5. 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 you will need for this recipe

Molecular Gastronomy Kit + Recipe Book Cuisine-R Evolution

Calcium Lactate 2oz - 56g

Spherification Mold

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