Caviar pearls are a modern culinary innovation that has become popular in fine dining kitchens. These small, pearl-like spheres provide strong flavours and look great on a plate. They are also called flavour pearls or spherified pearls, and it is good at evoking the endless creativity of chefs and food stylists.
It is a completely plant-based alternative to traditional caviar made from fruits and vegetables through a process called spherification, a technique based on molecular gastronomy, and it has several benefits, including the following:
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Enhances Texture: It enhances the texture of the dish you make and pairs well with soft or creamy foods.
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Elevates Presentation: Caviar has a shiny and uniform shape that gives your dishes a modern and elegant look.
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Enables Creative Plating: Chefs can be creative with caviar and place it wherever they want in the dish, giving them creative freedom.
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To produce high-quality, textured pearls, it is essential to use carefully measured, high-quality ingredients. For stability, clarity, and flawless gelling every time, top chefs rely on Merokart's professional-grade calcium lactate and sodium alginate.
The Technique Behind Flavour Pearls
The technique behind the flavour pearls is a blend of science and artistry. Here’s how it works:
A flavoured liquid, such as beetroot juice or mango purée, is mixed with sodium alginate. When droplets of this mixture are added to a calcium lactate solution, a chemical reaction occurs. The calcium ions cause a gel-like membrane to form around each droplet, resulting in pearls with liquid centres.
Key Considerations:
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Accurate measurement guarantees proper gelling. Even minor variations can result in misshapen or underformed spheres.Â
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pH levels are important because gelling will fail if the base liquid is too acidic (passionfruit, for example). Consider adjusting the pH level as needed.
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Aim for smooth, glossy spheres with no lumps or tails. Pearls should be soft, uniform, and retain their shape during the plating process.
Ingredients You’ll Need
As said, you should take exact measurements of the ingredients when making flavour pearls. Here are the ingredients and measurements to make 2 to 3 servings of pearls:
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200 ml vegetable or fruit juice (e.g., beetroot, mango, passionfruit)
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2 gm sodium alginate
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7.5 g calcium lactate
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500 ml filtered water
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Tools Required
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Once you have gathered all the necessary ingredients, you will need some specific tools to ensure a smooth workflow.
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Precision scale: For accurate measurements of sodium alginate and calcium lactate.
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Syringe or pipette: Helps in creating even and uniform pearls.
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Blender: To fully dissolve the alginate in the juice
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Two mixing bowls: One for the calcium bath and one for the juice base.
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Fine mesh strainer: You need it for rinsing the pearls after setting
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pH strips: Optional but useful for checking base acidity.
Step-by-Step Recipe Procedure
Now, let us proceed to the step-by-step recipe:
1. Prepare the Juice Base
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Start by preparing a juice base. It should be thoroughly cleaned and strained. Pulpy mixtures should be avoided because they can impede the formation of pearls.
2. Blend with Sodium Alginate and Rest
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Use a high-speed blender to blend the mixture of 200 ml of juice with 2 g of sodium alginate for 30 to 60 seconds, until fully dissolved. Cling wrap and allow the mixture to rest for 30 minutes, allowing the air bubbles to rise and the alginate to hydrate.
Tip: The liquid may need to be slightly neutralised with a small amount of sodium citrate or a similar substance if it is too acidic (pH less than 4).
3. Create the Setting Bath
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Dissolve 7.5 g of calcium lactate in 500 ml of filtered water in a different bowl. Stir until completely dissolved.
4. Drop the Liquid to Form Pearls
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Drop the juice containing alginate into the calcium bath with a pipette or syringe. Pearls will form when they come into contact. Allow them to sit for no more than 30-60 seconds; otherwise, they will become too firm.
Tip: Timing affects texture. For softer pearls, use a shorter setting time.
5. Rinse and Handle Gently for Service
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Remove the pearls from the calcium bath with a slotted spoon or mesh strainer and rinse them in cold, clean water. Serve immediately or refrigerate in a small amount of base juice to keep the flavour and shape.
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Applications in Plating
Fruit or vegetable caviar is versatile and impacts a variety of culinary scenarios:
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Cold starters & amuse-bouches: Beetroot pearls can be used to brighten up a goat cheese bite, while mango pearls can be used to top tuna tartare.
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Dessert: To add colour and acidity, scatter passionfruit or raspberry pearls on top of panna cotta or cheesecake.
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Cocktails: Add citrus or berry pearls to a prosecco or gin cocktail for a playful twist.
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Fine-dining plating: Use pearl dots to guide visual flow, highlight sauces, and create interactive textures.
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Juices: You can make multisensory juice blends by adding complementary pearls to your juices. For instance, you can add basil to watermelon juice or lemon to carrot juice, etc.
These pearls are deliberate flavour components that surprise and delight diners, making them more than just a garnish.
All set to begin? Get your tools ready, assemble your ingredients, and start experimenting. Once you have mastered making your flavour pearls, plating will never be the same.
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