Nowadays, there is a lovely demand for fun drinks which needs a few chemical complexities. This is a fun thing to do and will definitely impress people quite easily.
There are a number of things you can do with the help of molecular gastronomy which would intrigue the person who is eating them. You can get molecular gastronomy kits easily in the market, or you can buy the individual chemicals in bulk quantities online. They last a good bit of time, so if you are serious about molecular gastronomy, you should seriously consider investing in these chemicals. Sodium Alginate and Calcium Lactate are two popular chemicals that are generally used by professionals to make the jellies and caviar like structure, with a layer of jelly or thin skin containing a liquid within. The recipe we are going to talk about today is going to be a twist on a traditional mojito recipe.
The general mojito is a concoction which is made by muddling sugar, rum, lime leaves, mint leaves and then soda water is added to it. We will kick it up with the addition of some strawberry and mango slices and encasing them in a thin skin.
Start by putting 1/4th teaspoon Calcium Lactate in a glass. Add to it 1 tablespoon of sugar, 3 lime slices, 10 mint leaves, and muddle them together lightly to release the flavors of the lime, sugar and mint. Add 45 ml. of white rum to the concoction, and 1/4th cup soda water. Stir this mixture till everything is dissolved and well-mixed. It will take 1-2 minutes to mix everything well.
Now, take a silicon mold with individual bowls with round-edged bottom, and put tiny pieces of strawberry and mango in each of the bowls. Add a bit of the mojito mixture in each one of them to cover the strawberry and mango pieces well. Put the mold in the fridge and freeze this for at least 5-6 hours till they are absolutely chilled and frozen solid. It is better if you can keep them chilled overnight.
In a bowl of water, about 500 ml. of it, add 1 sachet of sodium alginate. Blend this well for a few minutes to make it viscous. This is going to create the skin for the strawberry mango mojito bubbles. Then, pop the individual mojito balls out of their molds and into the concoction, and let them sit for a few minutes to let the skin form before fishing them out with a strainer. Put in cold water to rinse, and then remove them with a strainer again. You can now serve them in individual spoons, or put them in shot glasses, or on a plate, so that they can be consumed one by one.
You can also use other combinations, with other alcoholic drinks and fruits to make your own combination and create the bubbles of your choice. These bubbles can be made without alcohol as well, with simple syrup replacing the alcohol and less sugar used in the mixture.