Bloody Mary foam with salsa

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.

First published in 2015
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Ingredients

Metric

Imperial

Bloody Mary foam

Salsa

Equipment

  • Juicer
  • Shot glasses
  • Milk frother

Method

1
For the Bloody Mary foam, soak the gelatine leaves in cold water for 5 minutes to soften
  • 2 1/2 gelatine leaves
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
First published in 2015
discover more:
share recipe:

A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style to be widely praised.

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