Lemon Molecular Caviar
This recipe uses direct spherification to create delicate, lemon-flavored caviar spheres with a burst of citrus in every bite. By combining a lemon alginate mixture with a calcium chloride bath, you can create visually stunning spheres that look like caviar but taste like lemon.The process starts with preparing a calcium chloride bath and a lemon alginate mixture infused with lemon oil, sugar, and food coloring. After resting the mixture for 24 hours, the lemon caviar is formed by dropping the alginate mixture into the calcium bath, where it instantly gels into small, soft spheres. These spheres have a thin gel-like exterior and a liquid center that provides a burst of lemon flavor. Be mindful of the timing; the spheres should be consumed within 30 minutes to maintain their unique texture, as the caviar will continue to solidify over time.Ideal for adding a touch of molecular gastronomy to dishes, this lemon caviar elevates any plate with its vibrant color, tangy flavor, and intriguing texture. Perfect for garnishing cocktails, desserts, or creative savory dishes.
Equipment
- Bowls
- Blender
- Small syringe
- Slotted spoon
- Measuring spoons and cups
Ingredients
Calcium chloride bath:
- 1000 ml destilled water
- 5 g calcium chloride
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
Calcium chloride bath:
- In a large bowl, combine 1000 ml of water with 5 g of calcium chloride.
- Mix thoroughly until the calcium chloride is fully dissolved.
- Cover and refrigerate to chill completely.
Lemon caviar mixture:
- In a separate bowl, combine 200 ml water, sugar (if using), lemon oil, soy lecithin, and sodium alginate.
- Add yellow food coloring to achieve desired color intensity.
- Mix thoroughly using an immersion blender until all ingredients are fully incorporated and the mixture is smooth.
- Cover and refrigerate for 24 hours to allow air bubbles to dissipate and the mixture to fully hydrate.
- After 24 hours, remove both mixtures from the refrigerator.
- Using a dropper or a small syringe, carefully drop small amounts of the lemon alginate mixture into the cold calcium chloride bath.
- Allow the droplets to sit in the bath for about 1 minute, or until they form small spheres with a gel-like exterior.
- Gently remove the lemon caviar spheres from the calcium chloride bath using a slotted spoon.
- Rinse the caviar in clean, cold water to remove any excess calcium chloride.
- Store the lemon caviar in a container with a small amount of water or lemon juice to prevent them from sticking together.
- Serve immediately or refrigerate until ready to use.
Video
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.
• 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.