- 400g melon puree
- 5.6g sodium alginate
- 800ml water
- 5g calcium chloride
Melon caviar
Alex Standen
24th January 2011
Melon caviar
i know most of you are probably bored of Spherification but as i don't serve that kind of food often i still enjoy making it and surprising people that have not come across this technique
Ingredients
Method
Mix the melon and alginate with a hand blender and leave to rest for 1 hour or until all bubbles have gone.
Mix the calcium with the water and leave for 30 mins.
Using a syringe draw puree up and then put drops into the calcium water and leave for 2 mins for a skin to form for small balls and 4 mins for large balls the lift out and rest in clean plain water for 2 mins.
Ready to serve
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