Sweet fruit caviar

INGREDIENTS

  • 210 g Mandarin pulp
  • 1,8 g Agar-agar 100%Ingredients
  • 10 g Crystal sugar
  • 1 g Powdered gelatine 220 Bloom 100%Ingredients
  • 5 g Water

 

PREPARATION

Bring the water, pulp, sugar and Agar-agar 100% Ingredients and the water-soaked gelatine to the boil.

Stir from time to time and wait until the temperature drops to 50 °C.

(Caution: do not cool on ice).

In a tall, narrow tube filled with iced oil, drop the fruit mixture into the iced oil with a pipette.

Strain through a sieve, wash the pearls in ice water and store in the refrigerator.

 

Note: This recipe works with Lychee, Tangerine, Fig, Watermelon, Papaya, Pear, Apple, Cherry, Banana, Mango.

Fruits with a pH between 3.2 and 5.

Sour fruit caviar

INGREDIENTS

  • 150 g Raspberry pulp
    60 g Water
  • 1.8 g Agar-agar 100%Ingredients
  • 10 g Crystal sugar
  • 1 g Powdered gelatine 220 Bloom 100%Ingredients
  • 5 g Water

 

PREPARATION

Bring the water, pulp, sugar, Agar-Agar 100% Ingredients and water-soaked gelatine to the boil.

Stir from time to time and wait until the temperature drops to 50 ºC.

(Be careful not to cool on ice).

In a tall, narrow tube filled with iced oil, drop the fruit mixture into the iced oil with a pipette.

Strain through a sieve, wash the pearls in ice water and store in the refrigerator.


Note: This recipe works with Apricot, Lemon, Lemongrass, Blueberry, Blackcurrant, Passion fruit, Kiwi.

Fruits with a pH below 3.2.