CAVIAR AND TEAS

Techniques: SPHERIFICATION
Additives: XANTHAN GUM, CALCIUM LACTATE, SODIUM ALGINATE 

 

INGREDIENTS

  • 1 bag black tea
  • 1 bag orange tea
  • 1 bag mint tea
  • 1 bag hibiscus tea
  • 4 cups (940 ml) water
  • 2 oz (2 g) sugar
  • edible flowers, to taste
  • 1/2 sachet (0.5 g) XANTHAN GUM 
  • 2/5 sachet (2 g) CALCIUM LACTATE 
  • 1 1/2 sachet (3 x 1 g) SODIUM ALGINATE

DIRECTIONS 

Brew 1 cup (235 ml) of black tea with 0.5 oz (15 g) of the sugar. Mix in 0.5 oz (15 g) of the XANTHAN GUM by stirring it in with a spoon, then let cool.
Brew 1 cup (235 ml) of orange tea with 0.5 oz (15 g) of the sugar. Mix in 1g (½ sachet) of SODIUM ALGINATE using a hand blender, then let cool.
Repeat step 2 with the mint tea and the hibiscus tea.
Dissolve the CALCIUM LACTATE in 2 cups (470 ml) of water.
Fill a pipette with the orange tea mixture and drip droplets into the calcium lactate bath. Let sit for 3 minutes.
Using a sieve, remove the pearls from the calcium lactate bath and rinse them in warm water.
Repeat steps 5 and 6 with the mint tea and the hibiscus tea mixtures. 

SERVING SUGGESTIONS 

Fill a test tube with black tea and add a few pearls of each of the other three teas. Decorate with a few edible flower petals.

 

 

PRODUCTS USED TO CREATE THIS RECIPE


CAVIAR AND TEAS