Lemon Molecular Caviar with a popping effect (direct spherification method)

Lemon Molecular Caviar Recipe (Direct Spherification Method)

0:00 intro
0:09 calcium bath
0:36 lemon caviar mixture
1:38 creating caviar spheres

Ingredients:

For the calcium chloride bath:
• 1000 ml destilled water
• 5 g calcium chloride

For the lemon caviar mixture:
• 200 ml destilled water
• 20 g sugar (optional)
• 1 teaspoon natural lemon oil
• 1 g soy lecithin
• 1,5 g sodium alginate
• Yellow food coloring

Instructions:

1. Prepare the calcium chloride bath:
o In a large bowl, combine 1000 ml of water with 5 g of calcium chloride.
o Mix thoroughly until the calcium chloride is fully dissolved.
o Cover and refrigerate to chill completely.

2. Prepare the lemon caviar mixture:
o In a separate bowl, combine 200 ml water, sugar (if using), lemon oil, soy lecithin, and sodium alginate.
o Add yellow food coloring to achieve desired color intensity.
o Mix thoroughly using an immersion blender until all ingredients are fully incorporated and the mixture is smooth.
o Cover and refrigerate for 24 hours to allow air bubbles to dissipate and the mixture to fully hydrate.
3. After 24 hours, remove both mixtures from the refrigerator.
4. Using a dropper or a small syringe, carefully drop small amounts of the lemon alginate mixture into the cold calcium chloride bath.
5. Allow the droplets to sit in the bath for about 1 minute, or until they form small spheres with a gel-like exterior.
6. Gently remove the lemon caviar spheres from the calcium chloride bath using a slotted spoon.
7. Rinse the caviar in clean, cold water to remove any excess calcium chloride.
8. Store the lemon caviar in a container with a small amount of water or lemon juice to prevent them from sticking together.
9. Serve immediately or refrigerate until ready to use.

Additional notes:
• In direct spherification, the alginate is mixed into the flavored solution, while the calcium is in the bath. This method often results in spheres with a thinner membrane
• Be careful not to leave the spheres in the calcium bath for too long, as they will continue to gel from the outside in.

Important Storage Note:
These lemon caviar spheres created through direct spherification should be consumed within 30 minutes of preparation. Due to the ongoing reaction between the alginate and calcium, the liquid center will continue to solidify over time. After about 30 minutes, the once-liquid interior will become increasingly gel-like, eventually turning completely solid. This changes both the texture and the intended eating experience of the caviar. For the best flavor and texture, serve and enjoy these molecular gastronomy creations as soon as possible after making them.

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