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Passion Fruit Caviar

This is my first molecular gastronomy experiment.
It's called caviar because it looks like caviar, except that there is passion fruit juice inside of these tiny spheres.
The process is easy but it requires precision. You will need an accurate weighing scale.

2 grams of sodium alginate + 100g of water.
5 tbs passion fruit syrup + 150g of water.

2.5 grams of calcium chloride + 500g of water.

The best way to do it is with the use of immersion blender.
I used a squeeze bottle instead of a syringe.

Sodium alginate.

Dissolve the alginate in 100 ml of water using immersion blender.

Then mix 150 g of water with passion fruit syrup.
Mix passion fruit emulsion with alginate water. Leave the mixture for an hour to get rid of the air bubbles.

Calcium chloride.

Blend 2.4 calcium chloride solution with 500 ml of water.

Squeeze passion fruit alginate solution drop by drop in the calcium chloride solution.

After 1-3 min remove the pearls.
Rinse caviar with water.

I also made passion fruit noodle by continually squeezing passion fruit emulsion.



( 2 comments — Leave a comment )
Sep. 24th, 2009 05:45 am (UTC)
зачет! обязательно попробую.
Oct. 12th, 2010 10:12 pm (UTC)
Whoever came up with the idea is a genious!
Where did you get the chemicals?
( 2 comments — Leave a comment )