CAVIAR & CHAMPAGNE

Difficulty

3/5

Prep time

0:15 min

Total time

0:15 min

INGREDIENTS

DIRECTIONS

•

Used technique:

SPHERIFICATION

1 1/2 cup

(375 ml)

Apricot juice

2 cup

Water

2 sachet

(4 g)

Sodium Alginate

2 sachet

(10 g)

Calcium Lactate

1 1/3 cups

(335 ml)

Lukewarm water

5 tbsp

(75 ml)

Strawberry jam

2 cup

(500 ml)

water

1 tbsp

(15 ml)

Cane sugar

Apricot Caviar

1. 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.

2. 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

3. 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.

4. 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.