Reverse Spherical PX RaisinsReverse Spherical PX Raisins

For the reverse spherical PX and grape syrup base
80 g Pedro Ximénez grape syrup
160 g Pedro Ximénez Gran Barquero
4 g Gluco
0.2 g Xantana



  1. Mix the grape syrup with the PX and dissolve Gluco.
  2. Add Xantana and shred with the blender.
  3. Leave to rest for 24 h in the fridge for the Xantana to hydrate and lose the excess air.

For the Algin bath
2000 g water
10 g Algin

  1. Mix the water with Algin in the blender and shred until the Algin has completely dissolved in the water.
  2. Keep in the fridge for 12 h to eliminate the excess air.

For the reverse spherical PX and grape syrup
75 g reverse spherical PX and grape syrup base (preparation above)
650 g Algin bath (preparation above)
syringe with nozzle 0.3 cm in diameter
50 g Pedro Ximénez Gran Barquero



  1. Fill the syringe with the reverse spherical PX and grape syrup base and put drops 0.7 cm in diameter in the Algin bath.
  2. Quickly and with the fingers submerge the drops formed in the Algin bath.
  3. Leave to cook for 5 min, strain well and leave in water for 2 min.
  4. When the time is up take the reverse spherical PX out of the water and keep in a container with PX Gran Barquero.

For the reverse spherical PX raisins

  1. Spread a sugar base on a tray and place the PX spherical raisins on top, cover with more sugar and leave to rest for 1 hour.
  2. When the time is up take out the PX raisins and remove the excess sugar.