Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

molecular gastronomy grapefruit caviar

(1 rating)
6timeblueribbon avatar
Recipe by
A Q
@6timeblueribbon
Pensacola, FL

Molecular Gastronomy can be an amazing experience. I first tried molecular gastronomy about 2 years ago when we went to Cancun. The first thing I ever tried was the Asparagus balls. It was such a crazy experience a balloon filled with the most flavorful asparagus gel. I know it sounds a little off asparagus gel balls? Trust me its amazing! Knowing not everyone likes asparagus I decided to go with a fruit instead of a vegetable. Ruby red grapefruit was a easy decision because of the pretty color, and amazing taste. Any fruit will work just be sure there are never any seeds.

(1 rating)
method No-Cook or Other

Ingredients For molecular gastronomy grapefruit caviar

  • 9 oz
    ruby red grapefruit juice
  • 18 oz
    cold water
  • 3 g
    calcium chloride
  • 1 g
    sodium alginate

How To Make molecular gastronomy grapefruit caviar

  • 1
    Fill one medium bowl with about 3-4 inches of cold water. This is called your water bath and is used in the final step, set aside.
  • 2
    In the large bowl mix the sodium alginate with 1/2 the fruit juice and blend till completely dissolved using your mixer or immersion blender. If you don’t have a immersion blender try to use a bowl that will allow the liquid to constantly move, and is deep enough the mixer attachments can blend properly. If it blends properly you will see a foam form on top.
  • 3
    Add the remaining fruit juice
  • 4
    Strain your fruit mixture into the empty med. bowl. This will remove any air bubbles from the mixture.
  • 5
    Dissolve the calcium chloride in the 18 oz. of cold water. I used a whisk and it took about a minute to be completely dissolved.
  • 6
    Fill syringe or squeeze bottle with the juice mixture about half way full. The mixture should be pretty thick.
  • 7
    Gently drop the mixture into the calcium chloride bath. Try to use light repetitive pressure when doing this to achieve similarity in size.
  • 8
    After a minute, gently remove the “caviar” using a straining spoon and add to the cold water bath.
  • 9
    Wait a couple of minutes then remove the “caviar” from the fresh water into a serving bowl or serving spoon.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT