Guava Vodka Caviar Pearls

Step 3:

Conclusion 1: These ingredient measurements make a ridiculously large amount of caviar beads. Either decrease amounts, or use the remaining Sodium Alginate syrup to do another flavor.

Conclusion 2: Although the caviar looks extremely impressive, it lacks flavor. From now on I’ll focus on only using strong flavors for caviar garnish… like jalapeno or ginger.

More directions at: http://breakingtheculinarymold.wordpress.com/2011/02/02/guava-vodka-caviar/

Comments

[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!