in Recipes

Melon caviar

updated

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Ingredients for 1 servings:

  • 500 g melon(s) and 2 g sodium alginate
  • 500 ml water and 3 g calcium chloride
  • mineral water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe from molecular cuisine

Puree the melon finely and strain the juice through a cheesecloth. Measure out 250g of the juice, blend one-third with the algin, and add it to the rest. Strain through a sieve and let stand at room temperature for 30 minutes. Dissolve the calcite in the water and, using a syringe, drip the melon juice into the solution. Boil for 1 minute and rinse with mineral water.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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