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I made this interesting Martini, but the sky's the limit. I'm thinking of making a sushi-style preparation, with various caviars in place of real fish eggs.
There are other shapes being made with the same formulation. A "skinless ravioli" can be made with a tablespoon of solution and a noodle shape is also possible with the syringe.
Apparently, this caviar is heat resistant, so you could drop it into hot soup, for instance.
Ideally, this dish should be made en minute. After a night in the refrigerator, my caviar become solid-ish all the way through. While that was perfectly edible, and tasty, the texture wasn't nearly as engaging as when it was fresh.
A bunch of similar recipes can be found in:
The Hydrocolloid Recipe Collection
I like this DVD called "Decoding Ferran Adria."
There are other shapes being made with the same formulation. A "skinless ravioli" can be made with a tablespoon of solution and a noodle shape is also possible with the syringe.
Apparently, this caviar is heat resistant, so you could drop it into hot soup, for instance.
Ideally, this dish should be made en minute. After a night in the refrigerator, my caviar become solid-ish all the way through. While that was perfectly edible, and tasty, the texture wasn't nearly as engaging as when it was fresh.
A bunch of similar recipes can be found in:
The Hydrocolloid Recipe Collection
I like this DVD called "Decoding Ferran Adria."
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