Fruit Caviar

Restaurateur
Fruit Caviar Agar agar sosa
Sweet Fruit Caviar

Ingrédients

210 g Mandarin purée 1,8 g SOSA Agar-agar 10 g Sugar 1 g SOSA Gelatin Powder 220 Bloom 5 g Water

Bring the water, purée and sugar to the boil along with the Agar-Agar and rehydrated gelatin.
Stir occasionally and wait until the temperature has fallen to 120°F (50°C).
Important: Do not leave it to cool in contact with ice cream.
Use a pipette to help you make droplets of fruit mixture one by one in a tall, narrow tube filled with chilled oil.
Strain, wash the pearls in iced water, and store in the refrigerator.

Note: This recipe works with Lychees, Mandarins, Figs, Watermelon, Papayas, Pears, Apples, Cherries, Bananas and Mangoes.
The fruit you use must have a pH of 3.2 to 5.

Tangy Fruit Caviar

Ingrédients

150 g Raspberry purée 60 g Water 1,8 g SOSA Agar-agar 10 g Sugar 1 g SOSA Gelatin Powder 220 Bloom 5 g Water

Bring the water, purée and sugar to the boil along with the Agar-Agar and rehydrated gelatin.
Stir occasionally and wait until the temperature has fallen to 120°F (50°C).
Important: Do not leave it to cool in contact with ice cream.
Use a pipette to help you make droplets of fruit mixture one by one in a tall, narrow tube filled with chilled oil.
Strain, wash the pearls in iced water, and store in the refrigerator.

Note: This recipe works with Apricots, Lemons, Limes, Blueberries, Redcurrants, Passion Fruit and Kiwis.
The fruit you use must have a pH of less than 3.2.