Molecular Gastronomy is awesome. The 90's were awesome. Best of both worlds.
Things you need:
sodium algaenate - 2 gm
calcium chloride - 5 gm
fruit puree - 50 gm
base beverage - pretty much anything, but translucent is best
water - 200 ml + 500 ml
blender
dropper
mesh strainer
Mix the fruit puree, sodium algaenate and 200 ml in the blender. Let rest until the bubbles have settled. Meanwhile, mix calcium chloride and 500 ml of water, stirring vigorously. Use dropper to move solution 1 into solution 2, making small caviar like structures. Strain as needed. Add to your base drink.
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