CAVIAR & CHAMPAGNE

Techniques: SPHERIFICATION
Additives: SODIUM ALGINATE, CALCIUM LACTATE

INSTRUCTIONS 

  • 1 1/2 cup (375 ml) apricot juice 
  • 2 cups (500 ml) water 
  • 2 sachet (4 g) SODIUM ALGINATE 
  • 2 sachet (10 g) CALCIUM LACTATE 
  • 1 1/3 cups (335 ml) lukewarm ater 
  • 5 tbsp (75 ml) strawberry jam 
  • 2 cups (500 ml) water 
  • 1 tbsp (15 ml) cane sugar 

DIRECTIONS 

APRICOT CAVIAR

In a rectangular, flat-bottomed bowl and using a hand blender, dissolve 1 sachet of sodium alginate in apricot juice. Let sit for 10 minutes.
Dissolve 1 sachet of calcium lactate in 2 cups (500 ml) of water using a spoon. Then, using a pipette held at a 90° angle, slowly drip droplets of the alginate solution into the calcium lactate bath. let sit for 3 minutes, then empty the calcium lactate bath into the sink and onto a sieve so you’re left with just the apricot caviar. rinse in lukewarm water.

STRAWBERRY CAVIAR

In a rectangular, flat-bottomed bowl and using a hand blender, dissolve 1 sachet of sodium alginate in lukewarm water, jam, and sugar. Let sit for 10 minutes.
Dissolve 1 sachet of calcium lactate in 2 cups (500 ml) of water using a spoon. then, using a pipette held at a 90° angle, slowly drip droplets of the alginate solution into the calcium lactate bath. Let sit for 3 minutes, then empty the calcium lactate bath into the sink and onto a sieve so you’re left with just the strawberry caviar. Rinse in lukewarm water.

ASSEMBLY

Fill champagne glasses with sparkling wine, then place a few pearls in each glass. Serve.

 

 

PRODUCTS USED TO CREATE THIS RECIPE 

CAVIAR & CHAMPAGNE