molecular gastronomy grapefruit caviar

How To Make molecular gastronomy grapefruit caviar

• 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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