ENCAPSULATED DAIQUIRI

Difficulty

3/5

Prep time

20 min

Total time

1 hour 20 min

INGREDIENTS

DIRECTIONS

•

Used techniques:

SPHERIFICATION

EMULSIFICATION

2 cups

(500 ml)

strawberries

2 tbs

(30 ml)

sugar

2 cups

(500 ml)

water

1/2 tsp

(2.5 ml)

CALCIUM LACTATE

1 sachet

(2 g)

SODIUM ALGINATE

3/4 cup

(190 ml)

sugar

3 cups

(750 ml)

fresh rhubarb

1 cup

(250 ml)

strawberries

1/2

lemon juice

2 cups

(500 ml)

water

1 sachet

(2 g)

SOY LECITHIN

to taste

lemon flavoured sparkling water

to taste

rhubarb sticks

optional

white rum

Strawberry Coulis Spheres

1. In a blender, puree strawberries, sugar and calcium lactate. Pour mixture into small, demi-spherical molds and let sit in the freezer for 1 hour or until the spheres are frozen.

2. In a rectangular, flat-bottomed bowl and using a hand blender, dissolve sodium alginate in water. Let sit for 15 minutes.

3. Unmold frozen coulis 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.

Strawberry & Rhubarb Foam

5. In a pot, bring water and sugar to a boil. Add rhubarb coarsely chopped and strawberries, mix and leave to simmer on low heat for 7 minutes.

6. Using a sieve and above a medium-sized bowl, filter the mixture without pressing the solid ingredients, which can then be discarded. Mix in lemon juice.

7. In a rectangular, flat-bottomed bowl, transfer approximately 1 ½ cups (375 ml) of the filtered mixture and sprinkle in soy lecithin. Using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes.

8. To serve, collect foam using a spoon. if needed and to obtain more foam, repeat step 7.

Assembly

9. Fill a glass with cold lemon-flavoured sparkling water. In this glass, place a strawberry coulis sphere and a piece of rhubarb. Top with strawberry and rhubarb foam and serve.