Boisson
Espresso Martini Cocktail Pods
1 h 30Pour 4Nutri-Score E€€
E
1 h 30
1 h 30Espresso Martini Cocktail Pods
ce qu’il vous faut
Ingrédients
vodka (whipped or coffee vodka works well)Boissons60 g- coffee liqueur (such as Kahlua)Boissons20 g
simple syrupÉpicerie10 g- espresso (cooled, not too strong; black coffee works too)Boissons110 g
- calcium lactateÉpicerie6 g
- sodium alginateÉpicerie5 g
- distilled water (for the alginate bath)Boissons1 litre
- coffee bean (for garnish)Épicerie4 morceaux
par portion
Nutrition
23kcal
- Glucides
- 6 g
- Protéines
- 0 g
- Lipides
- 0 g
ce que vous utiliserez
Ustensiles
Mixeur plongeant
Saladier ×3
ice cube tray
Écumoire- mason jar
pas à pas
Préparation
- Étape 1
Prepare the sodium alginate bath
- Combine the sodium alginate and distilled water in a large airtight bowl using the immersion blender.
- Let the bath sit so the bubbles dissipate.
- Étape 2
Build the cocktail
- Combine the vodka, coffee liqueur, simple syrup and espresso in a bowl.
- Blend in the calcium lactate with the immersion blender until super frothy, then pour immediately before it separates.
- Étape 3
Freeze the cocktail pods
- Pour the frothy cocktail into the ice cube trays, leaving the foam on top.
- Freeze until solid.
- Étape 4
Form the pods in the alginate bath
- Warm the sodium alginate bath to about 120 °F and set out two bowls of cold water.
- Drop one frozen cocktail pod into the bath and gently stir the water with a spoon, without touching the pod until the membrane has formed.
- Flip the pod so the foamy top gets coated.
- Étape 5
Rinse the pods
- Lift the pod out with a slotted spoon and wipe the bottom of the spoon with a paper towel.
- Transfer to the first cold water bath and rinse thoroughly by stirring the water, then repeat in the second bath.
- Étape 6
Serve or store
- Serve the pods right away, garnished with a coffee bean on top.
- Or store them in a mason jar filled with a holding liquid made from the cocktail, minus the calcium lactate.