Name: Beetroot and Balsamic Spheres
Prep time: 30 min
Cook time: 900 min
Ingredients: 150 gram Beetroot Juice; 40 gram Vinegar (Balsamic); 1 gram Special Ingredients Xanthan Gum; 3 gram Special Ingredients Calcium Lactate; 2 gram Salt; 600 gram Water; 3 gram Special Ingredients Sodium Alginate; 1 slice Blue cheese; 1 bunch Rosemary (A few sprigs of fresh)

Wow! An edible masterpiece.

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Recipe for beetroot and balsamic spheres

Wow! An edible work of art and simultaneously a fantastic flavor combination. Sour and sweet with cheese flakes. We chose blue cheese, but goat cheese works just as well. The deep red color is perfect for a Christmas lunch. Or Easter. Or summer. Yes, they are actually perfect all year round! Serve them when you really need to impress friends and family. Or just yourself – because you can.

The magic of the spheres comes from two substances: Calcium Lactate and Sodium Alginate. These two substances create a thin membrane around the liquid when they come into contact with each other: SPHERIFICATION. Inside, the liquid remains fluid, and we add a little Xanthan Gum to thicken it slightly. This allows you to enjoy the taste for a longer time, as it helps distribute the liquid better in the mouth.

Beetroot and Balsamic Spheres

Wow! An edible masterpiece.

Author: Redaktion

Keyword: Molecular Gastronomy

Prep Time: 30

Cook Time: 15

Metric - US Customary

Ingredients

150 gram Beetroot Juice
40 gram Vinegar Balsamic
1 gram Special Ingredients Xanthan Gum
3 gram Special Ingredients Calcium Lactate
2 gram Salt
600 gram Water
3 gram Special Ingredients Sodium Alginate
1 slice Blue cheese
1 bunch Rosemary A few sprigs of fresh

Instructions

Weigh out and distribute beetroot juice, balsamic vinegar, Xanthan Gum, salt, and Calcium Lactate in separate bowls.
Pour everything into a tall bowl and blend with an immersion blender.
Place the silicone mold on a tray (for easy transfer to the freezer).
Fill all the cavities and let the mold sit for about 30 minutes to avoid air bubbles in the liquid.
Place the mold in the freezer until the liquid is completely frozen. Preferably do this the day before!
Put the cheese in a bag and place it in the freezer.
About 30 minutes before you want to make the spheres, blend Sodium Alginate and water with an immersion blender. After the 30 minutes, the bubbles should have dissipated.
Time to work some magic!
Place the bowl of Sodium Alginate and a bowl of water next to each other, find your slotted spoon, and take the silicone mold out of the freezer.
Carefully remove the frozen spheres from the mold.
Place them in the Sodium Alginate solution, but not too many at a time. They must not touch each other!
Use the slotted spoon to gently stir the solution and turn the spheres a few times so they come into contact with the solution all around. This is where the Calcium Lactate and Sodium Alginate react with each other, giving the spheres their form.
Now use the slotted spoon to scoop up the spheres and place them in the water. Gently stir the water, so the spheres become completely 'clean'.
Take the cheese out of the freezer and grate it. If you're using a mandolin, you can cut beautiful flakes.
Place the spheres on spoons and garnish with cheese flakes and rosemary leaves.