Rocklobster Jelly Spheres

makes approximately 40

600g clarified Rocklobster stock
12g leaf gelatine (GOLD)
20g lime juice, freshly strained
2g sea salt
EV olive oil for oiling the moulds

Method
Weigh out about 100g of the clarified stock and heat it. Add the salt; soften the gelatine in cold water, squeeze out and stir through, then add the strained lime juice. Cover tightly with plastic food wrap and set overnight.

If you would like to use an excellent recipe for a more complex molecular sphere (pictured above) click here