CAVIAR & CHAMPAGNE

Difficulty
3/5
Prep time
0:15 min
Total time
0:15 min
INGREDIENTS
DIRECTIONS
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.
Assembly
5. Fill champagne glasses with sparkling wine, then place a few pearls in each glass. Serve.
