Red fruit caviar

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Ingredients

For 10 people

500 g red fruits, frozen

150 grams of sugar

100 grams of water

2 units  Algin  (= 2g)

500 grams of water

8 units  GlucoSalt  (= 4.8g)

Atsina cress leaves (anise-flavored leaves)

 

Preparation

Mix the frozen red fruits with water (100 g) and sugar. Cover the bowl with cling film and poke two holes in it. Cook in the microwave at maximum power for about 15 minutes. The fruits should turn whitish. Strain without exerting pressure and collect the liquid.

Measure out 250 g of liquid for the caviar and stir in the algin with a hand blender and dissolve. Leave to rest for at least
1 hour. For the GlucoSalt bath, dissolve the GlucoSalt in water (500 g) with a whisk. Leave to rest until ready to use. To make the caviar, fill a syringe with the mixture and carefully add individual drops to the GlucoSalt bath. Leave for a short time. Once the caviar has formed, remove with a slotted spoon and rinse with still mineral water. Serve immediately.

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Melon caviar

 

 

Ingredients

1 Cantaloupe melon (500 g)
2 g Algin
6.5 g CalcicSalt
1 l water 
 

Preparation

Peel and core the melon. Puree the melon flesh in a blender. Pass the melon juice through a straining bag. Place the juice in the fridge until ready to use. Use 250 g melon juice. Mix one third of the melon juice with algin. Stir this in with a hand mixer until it is completely dissolved. Then mix in the remaining two-thirds melon juice. Strain the mixture through a sieve and let it rest at room temperature for 30 minutes.
For the CalcicSalt bath, stir the CalcicSalt with a whisk until the powder is completely dissolved. Pour the mixture into a container where it stands about 5 cm high.
Draw the cantaloupe-melon mixture into 4 syringes. Add the melon mixture drop by drop to the CalcicSalt bath. Leave the drops to infuse for 1 minute. Remove the melon caviar with a slotted spoon and rinse with cold running water. Leave to drain. Make it quickly because if the balls are left in the CalcicSalt bath for too long, they will gel completely and will no longer be liquid inside.