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CAVIAR MAKER

CAVIAR MAKER

Mango Caviar
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Ingredients:

Calcium Solution:
6.5 grams calcium chloride
1 Liter water

Mango Caviar:
250 milliliters mango water
1.8 grams sodium alginate
250 grams mango purée
1.3 grams sodium citrate
Method:
For the Calcium Solution:
Mix. Use for “spherification.”

For the Mango Caviar:
Bring water to a boil to dissolve sodium alginate. Allow to cool, and then mix well with mango purée and sodium citrate. Drop into calcium solution, allow to set, strain, rinse, and reserve cold.

Melon Cantaloupe Caviar
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Caviar Ingredients

250 g (8.8 oz) Cantaloupe juice

2 g sodium alginate (8%)

Calcium Bath

500 g (18 oz) water

2.5 g calcium chloride

Preparation

Start by preparing the calcium bath. Dissolve the calcium chloride in the water and keep it in the fridge while you prepare the melon mix for the caviar.

To make the Cantaloupe juice simply cut the melon in squares, blend it and then pass it through a fine sieve.

Mix the sodium alginate with 1/3 of the melon Cantaloupe juice using an immersion blender until the sodium alginate is completely dissolved. If this is your first time doing this, be aware that this may take longer than expected. Once the sodium alginate is dissolved, mix with the rest of the melon juice. Strain to eliminate some of the air bubbles created by the immersion blender.

You are now ready to start creating the caviar! Remove the calcium bath from the fridge. Fill a syringe with the melon juice and alginate mixture and expel it drop by drop into the calcium bath. The syringe needs to be high enough for the drops to sink when they get in contact with the bath but not too high or the drops may break into smaller drops creating “baby” spheres. Leave the caviar "cooking" for about 1 minute in the calcium bath and then carefully remove it using a sieve. Then rinse it very gently with water to remove the calcium.

Consume immediately since the jellification process continues even after removing the caviar from the calcium bath and will eventually convert into a solid gel sphere with no magical liquid inside. To improve the technique read 7 Tips for Making Spherification Caviar.

Serving suggestions

- Serve it with Prosciutto

- Combine it with passion fruit seeds and mint (El Bulli dish)

BEST RECIPE:
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Homemade Parfaits

Another project that I was fascinated about and couldn’t resist not showing you, was Luxirare’s provocative and delightful spin on a household favourite—parfaits! This process involves taking liquids and encasing them into bubbles resembling caviar. The major ingredients in this project are sodium alginate and calcium chloride. I’m sure many of you have those handy at home

To begin:

1. Prepare your sodium alginate and calcium chloride.

2. Prepare your granola and topping mixtures depending on the flavours you want. In Luxirare’s case, their flavours include Pomegranate Parfait, Sweet Tomato and Basil Parfait, Carrot and Apple Parfait, Pina colada Parfait, Key Lime Parfait and a Blueberry + Hypnotic (alcohol) Parfait.

3. Find your flavoured yogurts to add to the mix.

4. Gather the various juices to add that special taste to your parfait. These juices will be the liquids that form into those caviar looking bubbles!

5. Mix the juices with the sodium alginate and fill the CAVIAR MAKER!

6. Perfect droplets!

7. Assemble and eat!