John Myers
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Grenadine Bombs with Vanilla Sauce
The perfect grenadine bombs with vanilla sauce recipe with a picture and simple step-by-step instructions.
Stock liquor
- 100 ml Water
- 2,2 g Alginate
- 1,6 g Sodium citrate
Grenadine bombs
- 200 ml Grenadine syrup
- 100 ml Stock liquor
water bath
- 6 g Calcium chloride
- 1 liter Water
custard
- 400 ml Milk
- 3 tbsp Sugar
- 1 Pc. Vanilla pod
- 2 Pc. Eggs
- 250 g Cream
- 1 tsp Food starch
Stock liquor
- Dissolve citras in water, then mix in the algin and leave the stock liquor to rest for about 5 hours so that all air bubbles have evaporated.
Grenadine bombs
- Carefully mix the grenadine syrup with the stock liquor and draw up with a large syringe.
- Dissolve the Calcic in 1 liter of cold water and add the syrup drop by drop to the solution. Rinse carefully with water and enjoy immediately if possible.
custard
- Bring the milk, sugar, the pulp of the vanilla pod and the rest of the vanilla pod to the boil. In the meantime, beat the eggs briefly with the hand mixer. Add the cornstarch and cream and beat again briefly. Stir the cream and egg mixture into the boiling milk with a whisk and bring to the boil briefly. Enjoy warm or cold.
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