Guava Vodka Caviar Pearls

Ingredients:

1/3 cup Guava juice & Ciroc Red Berry Vodka (proportion how you please)

2 packs (4 grams) Sodium Alginate

1/2 pack (1 gram) Calcium Lactate

3 drops red food coloring
 

Step 1

Directions:

1. In a medium saucepan combine 1 ¼ cup water and 4 grams of Sodium Alginate. Use the hand blender and mix thoroughly.
2. Bring to a boil, and then set aside for 10 minutes.
3. Measure out 1/3 cup of the sodium alginate syrup and stir in the guava juice/vodka mix. Mix well. (I added a few drops of red food coloring for added color, but feel free to leave out.)
4. In a separate bowl combine 2 cups water and 1 gram of Calcium Lactate. Mix well. (Referred to as calcium bath)
5. With a pipette, suck up the Guava Vodka mix and squeeze drops into calcium bath.
6. Once the droplets have sank to the bottom, stir with the bored spoon (the one with holes) and scoop out beads. (The caviar beads I made were too small and clogged the spoon initially, so I collected with a strainer.)

Comments

[clibanarius]

I think PurpleKat had the right idea re: using syrups rather than juices for better flavor. I'm going to try this, but I was wondering if there was a particular reason you chose guava (e.g., color, a famous guava-vodka drink?).

[laurentoen]

I was curious if you have found any juice/liquid compounds that effect the setting of the sodium alginate? I intend to try making large beads (if you've ever had orbits than that's the general idea) and was curious about any insight you could give me.

[BrianneMichelle]

Hi Lauren,
There's actually two different ways to make orbs. One way makes for a more perfect orb (see my version 2 of the molecular apple pie) and the other way which is less perfect to look at, but allows for more liquid to remain inside (see the 1st molecular apple pie recipe.) Both use Sodium Alginate and Calcium Lactate, just inverted process on Version2.
I've had success with most liquids except liquid that are cream based liquor (like Baileys).. for now.

Good luck! Let me know how it goes for you!

[Hiroak]

Why would you make these or what are there purpose? Novelty garnish or party things? I'm just not in with the in crowd when it comes to this sort of stuff. But it looks cool and I looked up the kits you suggested.

[BrianneMichelle]

Hi Hiroak,
Caviar pearls and such are great for really elevating a dish. I wouldn't recommend serving a bowl of these as a dish, but instead dressing up apps and desserts. Try adding these to cupcakes, parfaits, fruit salads, or elegant apps. It depends on the flavors used, but they make great accompaniments or garnishes for many other dishes as well. Like my instructable of cheeseburgers that uses ketchup and mustard caviar pearls!

[LordGormyr]

you could use then in mixed drinks like s3x on the beach to give it a new look

[renka_ni]

what is the common name for this ingredients Sodium Alginate, and Calcium Lactate? but it looks so cool and interesting...

[BrianneMichelle]

Hi Renka,
These are the names you'll find the powders by. You can buy any of these powders online, for a very reasonable price. I usually buy through amazon (best prices) but a couple great brands are Artistre, Willpowder or Texturas.

[renka_ni]

Thanks...

[mdeblasi1]

Brianne,
Do you have the Molecular Gastronomy book? I do not, but there is an entire message board dedicated to it at e-gullet so I am passingly familiar with it.
I am especially keen to try the macaroni and cheese with "home made" Velveeta. It allows you to create a cheddar that actually melts, instead of breaking. I just have to get the chemicals.

[BrianneMichelle]

Hi mdeblasi!
I'm guessing you're referring to the TEXTURES recipe book (pretty much the only molecular book with recipes, other than Heston Blumenthal's and Grant Achatz's books for the very experienced.)
You can download Textures at http://blog.khymos.org/recipe-collection/

As far as the mac and cheese... I do have it on my list to try making the macaroni out of the cheese with agar agar, skipping the pasta completely! However... if I'm going to go through the effort, I mostly definitely won't be using Velveeta! Blehhh not a fan of the plastic taste personally. I want to try a version using Parmesan and a version using Colby Jack...
Please do let me know how this turns out for you though! I'd love to see what it tastes like and if it works like it should!
Thank you!!

[mdeblasi1]

The book we were discussing on e-gullet was Modernest Cuisine.

http://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking/dp/0982761007/ref=sr_1_1?ie=UTF8&qid=1311640015&sr=8-1

It is a 700USD set, so I have not seen it yet, but there was talk of a recipe there in, to create a "processed cheese" a la Velveeta with 10g sodium citrate to emulsify the cheese & 1.25g iota carrageenan the thicken the sauce. In this way one is supposed to be able to create a "brick" of the finest cheddar that melts in ribbons and does not break.

[gafisher]

Very nicely done, well explained. I'm going to try this.

[PurpleKat]

The flavor problem is probably because you're diluting the flavoring agent (the guava) so much. You might consider trying something that's intended to be diluted, like Torani's syrup.

I've wanted to try this for a long time, but I'm still looking for an excuse. :)

[fred.anderson.smith]

I have been wanting to do this for some time now. Where did you get these ingredients?

[BrianneMichelle]

You can buy any of these powders online, for a very reasonable price. I usually buy through amazon (best prices) but a couple great brands are Artistre, Willpowder or Texturas. If you're just starting out, I'd suggest buying a starter kit, so you'll have a little of all powders to experiment with. Kits range from $35-$60, and should usually come with tools needed as well. It's definitely worth it, easier than you'd think and sooooooo visually stunning! Good luck!