Perrier and Blackcurrant Sushi
“Perfect Martini,” Urban Bar, 5.9 oz (17 cl).
Slowly bring to a simmer over gentle heat while stirring the liquid until well blended. Once the agar agar has dissolved, pour the mixture into a plastic mold. Keep refrigerated for 30 minutes. Turn the jelly out of the mold, then cut it in the shape of sushi pieces (small rectangles) using a sharp knife.
Preparation of the blackcurrant balls (spherification process)
Pour the following ingredients into a saucepan:
- 3.5 oz crème de cassis (10 cl)
- 1.8 oz water (5 cl)
- 1.8 oz blackcurrant syrup by Monin (5 cl)
- 2 grams alginate
Slowly bring to a simmer over gentle heat while dissolving the alginate well. Leave the mixture to rest for 24 hours to allow the air bubbles to vanish.
When time has come to serve the drink, prepare a bath by blending the following ingredients :
- 1/2 quart plain water
- 4 grams calcium lactate
Using a squeeze bottle, carefully drop the mixture into this bath one droplet at a time allowing little spheres to form as droplets fall through the bath. Gently remove and rinse under plain water before placing into the glass of chilled Perrier.
When serving, lay two blackcurrant sushi pieces, a pair of wooden sticks and the glass filled with 4.2 oz (12 cl) well chilled Perrier on a slate tray. Kindly ask your guest to taste a piece of blackcurrant sushi and drink a sip of chilled Perrier: the textures blending in the mouth provide a very interesting sensation.
Tricks of the Trade
Basics of molecular techniques are used to make this cocktail. Some ingredients need to be prepared well beforehand. The jelly ― the basis of this recipe ― can be kept in the refrigerator for three days in an hermetically sealed container. The sushi pieces can therefore be prepared beforehand. The balls on the other hand need to be prepared only minutes before serving.