Gastronomy Spheres
I’ve been wanting to try some molecular gastronomy. I finally got the ingredients and tried mojitos and strawberry-lemonade. I think with these recipes you probably need an accurate scale.
Ingredients:
Mojito Spheres
- 3 tbs rum
- 1/4 cup club soda
- juice of 1/2 lime
- 1/4 tsp calcium salt
- 1 tsp sugar
- 12 leaves mint (plus additional leaves)
Strawberry-Lemonade Spheres
- 2 tbs (1 oz) lemon juice
- 3/4 cup (6 oz) water
- 1 tbs sugar
- 2.5 g calcium salt
- strawberries
Bath
- 2 g sodium alginate
- 3 cups filtered or bottled water
Here are the powders I’m using.
I used calcium lactate gluconate for both of these. For the mojitos blend rum, soda, calcium, sugar, lime, and mint; strain. For the lemonade blend lemon, water, sugar, and calcium.
Add one leaf or a small piece of strawberry to each mold then pour in the water mixture and freeze overnight. My mold holds about 1 1/2 tsp each.
Blend the sodium and water. It will be thick and murky. Let it rest about 30 minutes until it is clear.
Drop the frozen circles in a couple at a time and stir gently. Let rest in the sodium solution about 3 minutes.
Rinse and serve.
I didn’t have clear rum when I made the mojitos, but I think that would look nicer.
The Cooking Cobb 
These look like they would be fun to serve at a party, can you make them in advance? I’ve not done much (any) molecular gastronomy, just seen it on TV.
Stephany
July 12, 2011
They can be made in advance and kept in the refrigerator for a little while. I haven’t had a problem with an afternoon, but the strawberry-lemonade tasted a little watered down after storing overnight.
cookingcobb
July 12, 2011