Recipe for coffee caviar
These coffee pearls/coffee caviar are a fun addition to a coffee dessert. Use them, for example, on top of a panna cotta, tiramisu, or with a chocolate mousse.
When working with molecular gastronomy, it is almost impossible not to have a precision scale (which can be purchased here), as you need to use quite accurate measurements to get the chemistry to work for you.
Ingredients
- 100 gram Coffee
- 1 gram Sugar
- 1 gram Sodium Alginate
- 250 gram Water Preferably limescale-free
- 2.25 gram Calcium Chloride
Instructions
Coffee Mixture
- Pour the coffee into a blender and add the sugar.
- Blend together and add the sodium alginate while whisking vigorously.
- Let the mixture rest for 30-45 minutes to allow the air in the liquid to evaporate.
- Then pour the mixture through a sieve and either into a drip bottle, squeeze bottle, disposable syringe bottle or a Spherificator.
- I used a Spherificator for this recipe.
Caviar
- Mix the calcium chloride with water in a large bowl. Whisk for 30-60 seconds.
- Drop your caviar one at a time into the water and let it set for 1 minute.
- Remove your caviar from the bath with a slotted spoon and rinse them gently under running cold water.
- Drain them dry and serve immediately.
Notes
Read more about The Spherificator kit here.