This recipe features a product recently introduced in Florianópolis and the region, the algae Kappaphycus alvarezii. Its use has been encouraged to add flavor and/or use its properties. Here, it will bring the saline flavor and act as a gelling agent when sphericizing the drink.
Difficulty
4/5
Prep Time
90 minutes
Total Time
40 minutes
Servings
5 spheres
Ingredients
20g of kappaphycus gel
50g tomato passata
50ml vodka
100ml organic tomato juice
3ml pepper sauce
1g ground black pepper
1g of salt
35g of celery
500ml of chilled corn or sunflower oil 100g of celery
300ml of water
50g kappaphycus gel
1g of salt
For the bloody mary: Place the oil in a tall jug and refrigerate.
Take all the other ingredients to the blender and blend well. Coer.
Using a 10ml spoon, drop large sunflower seeds from the bloody mary mixture into the chilled oil and wait for it to sink into the oil. Do this with the entire mixture, put it in the fridge to firm the outer film.
Or, in an inverted sphere mold, grease it with oil and fill it with the mixture. Place in the refrigerator and wait for it to freeze and form the outer film.
For the celery sorbet: Mount the bloody mary on a finger food spoon
Place a waiter on the spoon and add some celery sorbet to the back of the spoon (near the handle)
Serve immediately
INFORMATION
Home Cities of Gastronomy About Initiatives A tastier life Gastro tours Numbers and statistics Calendar ContactCLUSTER COORDINATOR
Coordinator
Colleen Swain
Contact Mail
Colleen.Swain@sanantonio.gov