Molecular Gastronomy Grapefruit Caviar

Ashley Dearmore

By
@Ashleyscooking

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 its amazing! Knowing not everyone likes asparagus I decided to go with a fruit instead of a vegetable. Ruby red grapefruit was a easy decision because of the pretty color, and amazing taste. Any fruit will work just be sure there are never any seeds.


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Method:

No-Cook or Other

Ingredients

9 oz
ruby red grapefruit juice
18 oz
cold water
3 g
calcium chloride
1 g
sodium alginate

Directions Step-By-Step

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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