Molecular Gastronomy Grapefruit Caviar Recipes
MOLECULAR GASTRONOMY GRAPEFRUIT CAVIAR
Molecular Gastronomy can be an amazing experience. I first tried molecular gastronomy about 2 years ago when we went to Cancun. The first thing I ever tried was the Asparagus balls. It was such a crazy experience a balloon filled with the most flavorful asparagus gel. I know it sounds a little off asparagus gel balls? Trust me...
Provided by Aku N
Categories Other Snacks
Number Of Ingredients 4
Steps:
- 1. Fill one medium bowl with about 3-4 inches of cold water. This is called your water bath and is used in the final step, set aside.
- 2. In the large bowl mix the sodium alginate with 1/2 the fruit juice and blend till completely dissolved using your mixer or immersion blender. If you don't have a immersion blender try to use a bowl that will allow the liquid to constantly move, and is deep enough the mixer attachments can blend properly. If it blends properly you will see a foam form on top.
- 3. Add the remaining fruit juice
- 4. Strain your fruit mixture into the empty med. bowl. This will remove any air bubbles from the mixture.
- 5. Dissolve the calcium chloride in the 18 oz. of cold water. I used a whisk and it took about a minute to be completely dissolved.
- 6. Fill syringe or squeeze bottle with the juice mixture about half way full. The mixture should be pretty thick.
- 7. Gently drop the mixture into the calcium chloride bath. Try to use light repetitive pressure when doing this to achieve similarity in size.
- 8. After a minute, gently remove the "caviar" using a straining spoon and add to the cold water bath.
- 9. Wait a couple of minutes then remove the "caviar" from the fresh water into a serving bowl or serving spoon.
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