Hot Goat cheese Sphere

Ingredients

• 50g soft goat cheese
• 2 tbsp milk
• 1/2 tsp calcium lactate
• 500 ml water
• 2g sodium alginate

Steps

1. make the Sodium alginate bath by combining water with aginate using an immersion blender. let rest for 15-20 mins to allow bubbles to form 2. in small bowl mix goat cheese, milk, and Calcium Lactate until smooth 3. using a table spoon, spoon goat cheese mixture into alginate bath and let stand for 3-4 minutes 4. remove sphere from bath and rinse in water 5. use a torch to heat the sphere to melt the cheese

 

 

pea ravioli

Ingredients

• 300g Peas
• 3g sodium alginate
• 5g Calcium Chloride
• 500g Still Water

Steps

Boil peas, then shock to keep colour. then blend and strain through cheese cloth. blend with sodium alginate. put in fridge. then add calcium chloride to water(not tap). then carefully spoon pea solution in calcium water , take out and rinse.

 

 

Dragon Fruit Ravioli

Ingredients

• 2 dragon fruit
• Water
• 5g Sugar
• 1.3g sodium citrate
• 1.8g Sodium Alginate
• 5g calcium chloride or calcium lactate
• 35oz Water

Steps

1. take the flesh of 2 dragon fruits and puree then strain. measure 8.8 oz of juice and add water to taste. and 5 grams sugar and add 1.3 grams sodium citrate. then blend 1.8 grams of sodium alginate into mixture. next take 35 ounces of water and add 5g calcium salt and mix

lastly spoon dragon fruit mixture into calcic bath

 

 

Raspberry Ravioles

Ingredients

• 2 cups water
• 1 3/4 cups raspberries
• 1 tablespoon sugar

Additives

• Calcium salts 1/2 tsp
• Sodium alginate 1 sachet (2 g)

Steps

DIRECTIONS
1. Using a hand blender or an eggbeater, dissolve the sodium alginate in 2 cups of water. Refrigerate for 15 minutes.
2. Puree the raspberries and sugar with the calcium lactate in a blender.
3. Using a measuring spoon, delicately deposit small quantities of this raspberry puree into the sodium alginate bath. Set aside for 3 minutes.
4. Pick up the ravioles with a pierced spoon and rinse them in a water bowl.

 

Mojito

Ingredients

• 1 1/2 oz (45 ml) white rum
• 1/4 cup (60 ml) club soda
• 12 leaves of fresh mint
• a dash of lime juice
• 2 cups (450 ml) water

Additives

• Calcium salts 1/4 tsp (1.25 ml)
• Sodium alginate 1 sachet

Steps

1. In a mixing glass, put calcium lactate, sugar, lime wedges and mint leaves.
2. Mix and crush using a pestle.
3. Add white rum and soda club. Mix.
4. Put small mint leaves in small round molds.
5. Filter mix and fill up molds with it. Freeze.
6. In a bowl, dissolve the sodium alginate in 2 cups of water with a hand blender or an eggbeater. Set aside 15 min.
7. Unmold the ice pieces in this sodium alginate bath and set aside 3 min.
8. Pick up the ravioles thus formed with a pierced spoon and rinse them in a water bowl.
9. Put each raviole in a tasting spoon.

 

Grinch

Ingredients

• 13½ + ½ oz (400 + 15 ml) melon liqueur
• 4 cups (1l) water
• ginger ale
• 1 slice of honeydew melon

Additives

• Calcium salts 1 sachet (5 g)
• Sodium alginate 1 sachet (2 g)

Steps

1. In a bowl, mix sodium alginate and 13½ oz melon liqueur with a hand blender or an egg beater. Set aside 5 min.
2. In another bowl, dissolve the calcium lactate in 4 cups of water, stirring with a spoon.
3. Fill a pipette with the melon syrup mix and dribble syrup into the calcium lactate bath.
4. In a glass, pour ice cubes and ½ oz melon liqueur.
5. Fill the glass with ginger ale to your taste.
6. Pick up the melon caviar with a pierced spoon and dispatch in glass.
7. Decorate with a honeydew melon slice.

 

Cuba Libre

Ingredients

• 1 tbsp (15 ml) caster sugar
• 10 oz (300 ml) white rum
• 1¼ + 4 cups (300 ml + 1l) water
• 1 cups (400 ml) coke

Additives

• Calcium salts 1 sachet (5 g)
• Sodium alginate 1 sachet (2 g)
• Xanthan Gum 1 sachet (2 g)

Steps

1. Combine xanthan gum and caster sugar in a bowl.
2. Add 1¼ cup water and white rum. Mix with a hand blender or an eggbeater.
3. Refrigerate 60 min.
4. In a bowl, mix sodium alginate and cola with a hand blender or an egg beater. Set aside 60 min.
2. In another bowl, dissolve the calcium lactate in 4 cups of water, stirring with a spoon.
3. Fill a pipette with the coke syrup mix and dribble syrup into the calcium lactate bath.
4. Pick up the coke caviar with a pierced spoon and dispatch in shooter glasses.
5. Fill shooters with rum mix.

 

Reverse Uppercut

Ingredients

• 2/3 cups orange juice
• 2 cups water
• amaretto

Additives

• Calcium salts 1/4 tsp
• Sodium alginate 2g

Steps

Dissolve calcium lactate in orange juice. Pour in small round icecube tray and freeze.
Prepare alginate bath by dissolving the sodium alginate in 2 cups of water with a hand blender. Set aside.
To make orange sphere, unmold the ice pieces in the alginate bath. Rince spheres in a bowl of water.
Put spheres in shooter glass.
Fill with amaretto... and Voilà!