Fire-Balls and Fizz

Ingredients & Method

1) Make a sodium alginate mix & chill for 15 minutes

2) Make a calcium lactate bath

3) Add Fireball to the alginate mix and stir gently

4) Using a pipette, squeeze droplets into the calcium bath to make Fireball ‘caviar’

5) Leave for 3 minutes and pour through a fine sieve

6) Add the balls to a champagne flute

7) Top the glass with quality chilled champagne

8) Serve and smile

Credit

Michael Stringer

Rate this

Share this

Fire-Balls and Fizz, 7.8 out of 10 based on 10 ratings