step-by-step photos
Dissolve calcium chloride into water and place in the fridge to keep cold.
For each 125g of juice, add 1 gram of sodium alginate and use an immersion blender to blend. Then give a few minutes for it to fully dissolve.
Fill a syringe with the juice mixture and slowly drop little droplets into the calcium bath. Let them "cook" in the bath for no more than 1 minute.
Using a small sieve, remove the caviar and rinse thoroughly with water to remove the calcium mixture.
As you can see, they do have the appearance of caviar!
Apple, Watermelon and Peach caviar!
Whip some fresh cream with vanilla sugar until peaks form.
Top the cream with caviar and enjoy! The texture of the 3 different fruit flavoured caviar is amazing!
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Fruit Salad Caviar
This is one of the best dishes I’ve ever made!
Ingredients
Caviar (Watermelon, Apple and Peach)
* 125g of each type of juice
* 1g Sodium Alginate per 125 grams of juice.
Calcium Bath
* 500g cold water
* 3 grams Calcium Chloride
Whipped Cream
* 300ml Cream
* Vanilla Sugar
Instructions
In a bowl, dissolve calcium chloride into water and place in the fridge until the fruit juice mixture is ready.
Also in a bowl, add the sugar to the cream and whip until peaks form.
For each fruit blend the sodium alginate and fruit juice with an immersion blender. This does take a while to dissolve so be patient!
Using a syringe, drop little droplets into the calcium bath and let “cook” for about a minute. You want it in just enough to form a gel skin but not too much that the whole drop turns into gel. The goal of this recipe is to have a thin gel skin with juice in the middle. The texture of the popping is what makes this dish special!
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