• 2.5 grams Sodium Alginate
• 2.0 grams Calcium Chloride
• 1.5 Cups fruit juice of choice
• 2 Cups cold water
• 1 syringe without needle

Method:

Mix the calcium chloride into the cold water and set aside. In a different bowl mix the sodium alginate with the fruit juice and pace in a blender and blend until frothy. If mixture does become frothy, blend until the outside of the blender is warm to the touch.

Place the fruit juice mixture into the syringe and slowly drop into the cold water mixture one drop at a time. Remove the caviar beads with a fine mesh strainer and rinse with fresh water. You can also use a tea strainer.

Tip: the longer the caviar is in the calcium chloride solution the more gelatinous it will become thus losing it's "pop"

Serve with lemon sorbet or as a decoration on a desert of your choice and wow your friends.


Recipe Courtesy of
Michael Rouff
Chef De Cuisine, W Los Angeles