Caviar with espresso. Espresso caviar adds a slightly different twist to a regular dessert. They can be used, for example, with panna cotta, tiramisu, or chocolate mousse.
Recipe for espresso beads
Caviar with espresso/Espresso caviar provides a slightly different twist on a regular dessert.
They can be used, for example, with panna cotta, tiramisu, or chocolate mousse.
In the kitchen with molecular gastronomy, it is important to have a precision scale (they can be purchased here), as it requires very precise measurements to bring everything together seamlessly.
Servings: Servings
Espresso beads
Caviar with espresso. Espresso caviar adds a slightly different twist to a regular dessert. They can be used, for example, with panna cotta, tiramisu, or chocolate mousse.
Ingredients
- 100 gram Espresso
- 1 gram Sodium Alginate
- 1 gram Sugar
- 250 gram Water Limescale-free
- 2.25 gram Calcium Chloride
Instructions
Espresso mixture
- Pour your espresso into a blender.
- Mix the sugar with sodium alginate in a small bowl separately.
- Sprinkle it slowly into the mixture blending at low speed.
- The mixture needs to let the air escape, so let it rest for 45 minutes.
- Then, strain the mixture and pour it into either a dropper bottle, squeeze bottle, disposable syringe bottle, or a Spherificator.
- I used a squeeze bottle for my caviar here.
Caviar
- Take your calcium chloride and pour it into a bowl with water. Whisk it thoroughly (I used an immersion blender) for about 1 minute.
- Create a small whirlpool in the water (just like when you make Eggs Benedict) and drop your caviar evenly into the liquid. They will gather in the corners.
- After they have been there for one minute, remove them with a slotted spoon.
- Then rinse them under cold running tap water.
- Drain them and serve immediately.