Melon caviar......molecular gastronomy just for fun

Spherification is a spectacular cooking technique we introduced at elBulli in 2003 which enables us to prepare recipes that no-one had even imagined before. It consists of the controlled gelification of a liquid which, submerged in a bath, forms spheres. There are two kinds: Basic Spherification (which consists of submerging a liquid with Algin in a bath of Calcic) and Reverse Spherification(submerging a liquid with Gluco in a bath of Algin). These techniques can obtain spheres of different sizes: caviar, eggs, gnocchi, ravioli... In both techniques, the spheres produced can be manipulated, since they are slightly flexible. We can introduce solid elements into the spheres, which will remain in suspension in the liquid, which obtains two or more flavours in a single preparation. In Basic Spherification, with some ingredients it is necessary to use Citras to correct the acidity; in Reverse Spherification, Xantana is generally used for thickening. This photo is from El Buli Restaurant in Spain.

MELON CAVIAR

For the Cantaloupe melon juice 

· 1 Cantaloupe melon 500 g 

1 Peel the melon and remove the pips. 

2 Shred the flesh of the melon in a blender. 

3 Pass the juice obtained through a superbag. 

4 Keep in the fridge. 

For the Cantaloupe melon spherical caviar base 

· 250 g Cantaloupe melon juice (preparation above) 

· 2 g Algin 

1 Mix the Algin with 1/3 of the melon juice.

2 Shred in a blender to obtain an even mixture without lumps. 

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 g water 

1 Dissolve the Calcic in the water with a beater.

2 Put the mixture in a container that allows for a height of

 about 5 cm. 

3 Keep. 

For the melon caviar 

1 Fill 4 syringes with the melon caviar mixture. 

2 Drip into the water and Calcic mix. Leave to cook for 1 min. 

3 Strain and wash the melon caviar obtained in cold water,

 strain off the excess water. 

4 Put 25 g melon caviar in a container (for example, a caviar tin). 

5 Put 8 passion fruit seeds and a sprig of fresh mint on top of

 the caviar.