A journey
through the
clouds
The Cloudy cocktail is more than just a drink: it is an invitation to plunge into an ethereal, dreamlike world. Each sip intertwines bold flavours and delicate notes, like clouds merging into a painted sky. Perfectly balanced and surprisingly complex, the Cloudy is more than just a cocktail: it is an experience.
Ingredients for 1 drink
- 10 cl Champagne Martin des Orsyn Tradition
- 2 tablespoons Iovem caviar
- 1 cloud of purple rice
Ingredients
- 10 g sodium alginate
- 350 ml IOVEM
- 500 ml water
- 13 g calcium lactate
- Purple food colouring
- Pizzle of salt
Share on
Procedure
Bruno Vanzan’s second recipe is Cloudy. To make it, gather two tablespoons of Iovem Caviar; a purple rice cloud; 10 cl of Martin des Orsyn Tradition Champagne.
Start with the mother liquor, dissolving 10 g of sodium alginate in 350 ml of Iovem caviar, then let it sit between about 4 to 6 hours to allow the microbubbles of air to dissipate. Next, dissolve 13 g of calcium lactate in a bowl with 500 ml of water. At this point, equip yourself with a caviar-box, placing it over the bowl: gently drop the mother liquor contained in the former inside the latter, so as to initiate a component-induced spherification reaction.
To garnish, prepare a purple cloud by soaking a rice sheet for 5 minutes in a bowl containing water flavored with a pinch of salt, natural grape flavor and 5 to 7 drops of food coloring. Then place the rice sheets inside a dehydrator for about an hour and a half with baking paper, giving them the desired shape. Finish the preparation by pouring Martin des Orsyn Tradition Champagne with the specified dose of Iovem caviar into a chilled glass, which will be topped with the purple rice cloud.