MOLECULAR GASTRONOMY GRAPEFRUIT CAVIAR

Molecular Gastronomy Grapefruit Caviar image

Provided by Aku N

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.