Daniel Clifford delivers a Bloody Mary recipe with a difference, adding a spoonful of fresh salsa and a spicy tomato and vodka foam to each shot glass. Serve up as an impressive canapé to wow family and friends

Method
1.
For the Bloody Mary foam, soak the gelatine leaves in cold water for 5 minutes to soften
Soaking gelatine
To soak the gelatine leaves, put in cold water for about four minutes
2.
Meanwhile, juice the 2 stalks of celery, squeeze the water out from the gelatine add both ingredients into a small pan
3.
Heat with all the other ingredients, including celery juice, and stir until the gelatine is dissolved
4.
Chill in a fridge for 1 hour (the mixture will be very loose)
5.
For the salsa, preheat the oven to 190˚C/gas mark 5. Pour a small amount of vegetable oil over the red peppers and rub to coat the surface. Place into the oven for 20-30 minutes until the skin browns and blisters
6.
Remove from the oven, place into a bowl and cover with cling film to sweat until cool. Peel the skin off the peppers and remove any seeds. Finely dice and reserve 70g. Finely dice the red onion, celery and cucumber and combine with the red pepper in a bowl
7.
Remove the chilled mixture from the fridge and create the foam using a milk frother
8.
Add a spoon of the salsa into each shot glass, top with the Bloody Mary foam and serve
Send us feedback on this Bloody Mary recipe

Ingredients

Bloody Mary foam

Salsa

Equipment

  1. Milk frother
  2. Shot glasses
  3. Juicer

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Daniel Clifford offers an elaborate take on a bloody mary, creating a salsa and a foam to serve up as a gourmet canapé

Bloody Mary recipe Tweaks

What's this?
ann.dewar@talktalk.net
As far as I'm aware there is no such thing as vegetarian leaf gelatine so either this needs adapting for flaked veggie gel/agar etc, or reclassifying as non-vegetarian
3 February 2014
ann.dewar@talktalk.net
As far as I'm aware there is no such thing as vegetarian leaf gelatine so either this needs adapting for flaked veggie gel/agar etc, or reclassifying as non-vegetarian
3 February 2014
ann.dewar@talktalk.net
It would also need to be vegetarian 'worcestershire' sauce
3 February 2014
ann.dewar@talktalk.net
As far as I'm aware there is no such thing as vegetarian leaf gelatine so either this needs adapting for flaked veggie gel/agar etc, or reclassifying as non-vegetarian
3 February 2014


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