Molecular Gastronomy Grapefruit Caviar
How to Make Molecular Gastronomy Grapefruit Caviar
- 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.
- 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.
- Add the remaining fruit juice
- Strain your fruit mixture into the empty med. bowl. This will remove any air bubbles from the mixture.
- 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.
- Fill syringe or squeeze bottle with the juice mixture about half way full. The mixture should be pretty thick.
- Gently drop the mixture into the calcium chloride bath. Try to use light repetitive pressure when doing this to achieve similarity in size.
- After a minute, gently remove the “caviar” using a straining spoon and add to the cold water bath.
- Wait a couple of minutes then remove the “caviar” from the fresh water into a serving bowl or serving spoon.