The Carbonated Mojito Spheres are served at Minibar by molecular gastronomy Chef Jose Andres. The spheres are made using Reverse Spherification and they are carbonated in an ISI Whip charged with CO2. This recipe is not the original from Jose Andres.
- 12 mint leaves
- 170 g (6 oz) white rum
- 170 g (6 oz) lime juice
- 128 g (4 ½ oz) water
- 6 tbsp white sugar
- lime zest
- small mint leaves to decorate
- 4.7 g Calcium Lactate Gluconate
- 0.8 g Xanthan
- 1000 g (35 oz) of filtered or low calcium water
- 5 g sodium alginate
1- Start by preparing the alginate bath. Mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved. If this is your first time doing this, be aware that this may take longer than expected.
2- Let it rest for 24 hours in the fridge so that the air that has entered the mixture disappears and the sodium alginate is completely rehydrated.
1- Place mint leaves and lime juice in cocktail shaker. Crush the mint and lime juice with a muddler to release the mint oils.
2- Add the sugar, rum and water and shake vigorously until all sugar has dissolved. If you don’t like it sweet, start with less sugar and add more to taste.
3- Pass the mojito mix through a fine sieve.
3- Then mix 180 g (6.4 oz) of mojito with the Calcium Lactate Gluconate until it dissolves completely. Reserve in the fridge the remaining mojito to carbonate the spheres.
4- Finally add the Xanthan and let it hydrate for 1 minute. Then mix it using an immersion blender and leave it in the fridge for 24 hours to eliminate the air bubbles.
Making Mojito Spheres
1- You are now ready to start the spherification process! Remove the alginate bath and mojito mix with Calcium Lactate from the fridge.
2- Scoop the mojito mixture with a half sphere 5 ml measure spoon and carefully pour it into the alginate bath. It is important that the mojito spheres don’t touch since they would stick together.
3- Leave the spheres "cooking" for about 2 minutes in the alginate bath.
4- Carefully remove the mojito spheres using a slotted spoon.
5- Then rinse them very gently with water and strain them carefully. Place them in a bowl with water or mojito while you make more spheres.
7- To carbonate the spheres, pour the reserved mojito (without Calcium Lactate) in an ISI Whip container and carefully place the mojito spheres inside it.
8- Charge the ISI Whip with a CO2 cartridge (not N2O or they won’t be fizzy!).
9- Store them in the fridge for about 2 hours.
10- Discharge the canister by holding it upright and squeezing the trigger to release the pressure. DO NOT open the canister before discharging it completely.
11- Unscrew the top and remove the spheres.
12- Serve immediately on appetizer spoons, sprinkle some lime zest and decorate with small mint leaves.