CAVIAR AND TEAS

Difficulty

2/5

Prep time

35 min

Total time

1 hour 5 min

INGREDIENTS
DIRECTIONS

Used technique:

SPHERIFICATION

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

to taste

edible flowers

1/2 sachet

(0.5 g)

XANTHAN GUM

2/5 sachet

(2 g)

CALCIUM LACTATE

1 1/2 sachets

(3 x 1 g)

SODIUM ALGINATE

1. 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.

 

2. 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.

 

3. Repeat step 2 with the mint tea and the hibiscus tea.

 

4. Dissolve the CALCIUM LACTATE in 2 cups (470 ml) of water.

 

5. Fill a pipette with the orange tea mixture and drip droplets into the calcium lactate bath. Let sit for 3 minutes.

 

6. Using a sieve, remove the pearls from the calcium lactate bath and rinse them in warm water.

 

7. Repeat steps 5 and 6 with the mint tea and the hibiscus tea mixtures. 

Serving Suggestion

9. 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 you will need for this recipe

Molecular Mixology Kit + Recipe Book Cocktail R-Evolution

Chef’s Pro Pack - 10 Food Additives for Molecular Gastronomy

Kitchen Utensils Set for Food Styling

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