ENCAPSULATED ENTREMETS

Difficulty

1/5

Prep time

10 min

Total time

1 hour 5 min

INGREDIENTS
DIRECTIONS

Used technique:

SPHERIFICATION

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

to taste

water

to taste

lemon juice

to taste

lemon shavings

to taste

cubed pitaya (dragon fruit)

Almond Liqueur Spheres

1. 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.)


2. 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. 


3. 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. 


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.

Lemon Ice Shavings

5. 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

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

Products you will need for this recipe

Chef’s Starter Kit - 5 Food Additives for Molecular Gastronomy

Styling Kit Tool Set For Cooking

Molecular Gastronomy Kit + Recipe Book Cuisine R-Evolution

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