1 hour 20 min
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.
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.