Molecular Rose Caviar Champagne

• Produce

  • 2 g Sodium alginate

• Baking & Spices

  • 192 g Granulated sugar

• Beer, Wine & Liquor

  • 1 bottle Champagne
  • 30 Culinary rose petals

• Liquids

  • 1 Bowl of plain water

• Other

  • 5 g Rams calcium lactate
  • culinary rose buds and toothpicks to garnish
  • 1 Litre (4 cups water
  • 45 millilitres (3 tablespoons rose water

Found on isugarcoatit.com

Description

Directions

• Add water, sugar and rose petals to a pot and blend with a hand blender. Bring mixture to a boil.
• Line a sieve with cheesecloth, or a large coffee filter and filter the mixture.
• While the mixture is still hot, add the sodium alginate and combine with a hand blender to dissolve the powder.
• To get rid of any air bubbles, set the mixture aside for at least 30 minutes.
• Add the remaining 4 cups of water to a bowl and dissolve the calcium lactate by stirring with a spoon.
• Add the rose/alginate mixture to a pipette and drip droplets into the calcium lactate bath.
• After a couple minutes, remove the rose caviar from the bath with a slotted spoon or sieve.
• Use the sieve to rinse the caviar in the bowl of clean water.
• Add caviar to the champagne saucers or flutes and top with champagne.
• Garnish with rose buds.
• Cheers!!