Check out these Beetroot Balsamic Spheres! If you are looking for a unique and delicious way to serve beets, our recipe is the perfect choice. These Beetroot Balsamic Spheres are not only visually stunning but also packed with flavor. The combination of earthy beets and tangy balsamic vinegar creates a harmonious balance that is both sweet and savory.
The spheres are created using molecular gastronomy techniques, which involves transforming liquids into small spheres that burst in your mouth, providing a burst of flavor. Our step-by-step recipe will guide you through the process of creating these impressive and tasty Beetroot Balsamic Spheres, making it a perfect addition to your next dinner party or gathering.
Beetroot Balsamic Spherification
- We start with the preparation of beetroot juice and balsamic vinegar. Weigh the right amounts of beetroot juice, balsamic vinegar, xanthan gum, salt and Calcium lactate.
- Put the silicone mould for the spheres on a tray (to easily move to the freezer) and fill the mould with the liquid. Let it rest for half an hour so that the air bubbles can relax. If necessary, leave for longer.
- Alright, now it’s going to start: put the Sodium Alignate bath and a bowl of tap water next to each other, grab your Molecular Collecting Spoon and remove the frozen Beetroot & Balsamic Spheres from the freezer.
- Carefully remove the frozen Spheres one by one from the mould and put them in the Sodium Aliginate bath. Try not to do to many at once: make sure they do not touch each other. Stir gently with the Molecular Collecting Spoon and turn them around so that they get in touch with the sodium bath on all sides. This is the time when the calcium lactate and the Sodium Aligante react and the spheres retain their shape.
- Remove the cheese from the freezer. The cheese is now hard and can be grated. We use a mandoline to slice thin pieces of cheese.
- Slice really thin parts of the cheese.
- Put the spheres on an amuse spoon. Garnish with the blue cheese & rosemary leaves.