Nicola Lando - Sous Chef Founder

Step 1

The passion fruit spheres

Step 2

Begin by making the sodium alginate bath. Mix the water and sodium alginate in a food processor on full speed for 1 minute, until evenly dispersed.

Step 3

Transfer to a bowl, ideally a bowl with a flat bottom and perpendicular sides. Cover with cling film and let it rest in the fridge overnight.

Step 4

For the passion fruit spheres, mix the passion fruit with the sugar and calcium lactate in a food processor on full speed for 1 minute.

Step 5

Add the xanthan gum and mix for a further minute on full speed.

Step 6

Refrigerate overnight to allow the air bubbles to disappear.

Step 7

When you are ready to spherify, prepare a bowl with 200ml water for washing the spheres.

Step 8

Fill the measuring spoon with the puree and pour it into the sodium alginate bath. Place the spoon close to the surface of the bath and flip the spoon to pour it in.

Step 9

Try one sphere at a time to begin with. Leave the sphere in the bath for about 2 minutes, gently moving it around and stirring with the spherification spoon.

Step 10

Use the spherification spoon to lift the sphere out of the bath and into the prepared bowl of water. Store them in this bowl and transfer to the plating dish once ready.

Step 11

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Step 12

The chocolate soil

Step 13

Prepare a baking tray with greaseproof paper.

Step 14

Heat the water and sugar in a pan to 135°C. Use a thermapen thermometer to monitor the temperature.

Step 15

Remove from the heat and pour in the dark chocolate couverture chips. Stir with a whisk until the mixture crystallises.

Step 16

Tip onto the greaseproof paper and wait until cooled before using.

Step 17

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Step 18

To assemble

Step 19

Place a teaspoon of chocolate soil at the bottom of the canape dishes.

Step 20

Use the spherification spoon to delicately place the passion fruit sphere on top.

Step 21

Finish with a sprinkling of chocolate popping candy and a sprig of mint. Serve immediately.

Step 22

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