Campari Jus caviar
For the campari jus spherical caviar base
• 125 g orange juice
• 125 g campari
• 2 g Algin
1. Mix the Algin with 1/3 of the melon juice.
2. Shred in a blender to obtain an even mixture.
3. Mix with the remaining 2/3, strain and keep at room temperature for 30 min.
For the calcic bath
• 6.5 g Calcic
• 1000 water
1. Dissolve calcic in the water with a blender.
2. Put the mix in a container to obtain a height of about 5 cm.
3. Keep.
For campari jus spherical caviar
4. Fill 4 syringes with the melon caviar mixture.
5. Drip into the water and Calcic mix. Leave to cook for 1 min.
6. Strain and wash the caviar obtained in cold water, strain off the excess water.
7. Put 25 g in a container (for example, a caviar tin).
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