Pea Caviar

Name: Pea Caviar
Cuisine: Molecular Gastronomy Spherification
Ingredients: 200g Frozen Peas; 250ml Boiling Water; A pinch of Sugar (to taste); 2g Special Ingredients Sodium Alginate; 350ml Bottled Water; 2g Special Ingredients Calcium Lactate

Create exquisite pea caviar using a Calcium Bath, a perfect accompaniment to slices of cured pork.

Pea Caviar

Rated 4.7 stars by 3 users

Cuisine

Molecular Gastronomy Spherification

Create exquisite pea caviar using a Calcium Bath, a perfect accompaniment to slices of cured pork.

Author:

Special Ingredients Ltd

Ingredients

Pea Caviar Mixture

200g Frozen Peas
250ml Boiling Water
A pinch of Sugar (to taste)
2g Special Ingredients Sodium Alginate

Calcium Bath

350ml Bottled Water
2g Special Ingredients Calcium Lactate

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Directions

Calcium Bath:

Pour the bottle of water into a bath and add the Calcium Lactate. Stir until the Calcium Lactate is completely dissolved.

Pea Caviar

Using a blender, blend the peas, boiling water and sugar until smooth. Add seasoning to taste.
Gradually add the Sodium Alginate and blend for a further 30 seconds.
Pass the mixture through a fine sieve into a container. Using a syringe gently drop pea size droplets of the Pea Puree into the Calcium Bath.
Using a syringe gently drop pea size droplets of the Pea Puree into the Calcium Bath.
Leave for 1 minute, then use the Molecular Spoon to gently remove the caviar and wash them in a bowl filled with clean water.
Serve immediately.
Serving suggestion - Try serving with thin slices of cured pork seasoned with lemon zest and black pepper.

Filed in: Calcium Bath, Calcium Lactate, Modern Gastronomy Kit, Modern Gelling Agents Kit, Molecular Gastronomy Chef Kit, Molecular Gastronomy Spherification Kit, Reverse Spherification, Sodium Alginate, Spherification, Spherification Bottle

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Pea Caviar

Pea Caviar

Category

Cuisine

Ingredients

Pea Caviar Mixture

Calcium Bath

Directions

Calcium Bath:

Pea Caviar

Return To Modern Recipes Page

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