Texturas recipes spreads - Flipbook - Page 3
SPHERIFICATION
Red Berry Caviar
Ingredients for 10 servings
For the red berry water
500g frozen berries
150g sugar
100g water
For the berry caviar
250g berry water (see above)
2 doses of ALGIN
*Basic spherification bath
Other ingredients
Atsina Cress leaves
(a herb which tastes of aniseed)
Instructions
Berry water
•
Combine the frozen berries with the water and
sugar.
•
Cover with cling film and make two holes in the top.
Cook in the microwave on high for approximately 15
minutes. The fruit should become whitish.
•
Strain without pressing and reserve the water.
Red berry caviar
•
Using a hand-held electric blender, dissolve the
ALGIN in the berry water. Leave to stand for at least
one hour.
•
Once dissolved, fill a syringe with the mixture. Form
the caviar beads by dripping droplets of the mixture
into the basic spherification bath.
•
Once formed, retrieve the caviar with the slotted
spoon and rinse with mineral water.
•
Serve immediately. With the help of a slotted spoon,
arrange in an appetiser spoon.
•
Garnish with a single Atsina Cress leaf.
