Edible Science Series: Champagne Caviar
Champagne caviar... could there be a more elegant and sophisticated combination? Separately, the two make a great pair, incorporating the feel of caviar and the taste of champagne brings a whole new level of molecular gastronomy. If you’re looking for a cheap, fish-free alternative to typical caviar, this champagne caviar experiment could be for you! These edible orbs have a similar consistency with regular caviar when you bite into them; leaving a burst of flavor that pops in your mouth. Add the flavor of champagne and you get a familiar taste mixed with a rare texture.
Here’s what you’ll need:
- 1 bottle of champagne
- 2 grams of sodium alginate
- Powdered gelatin
- Vegetable oil
- Medicine dropper or squeeze bottle
- In a bowl or measuring cup, create a mixture of hot water, champagne, sodium alginate, powdered gelatin. The hot water will help the gelatin dissolve faster. Mix thoroughly so that all ingredients are evenly distributed. For sweetness, you can add sugar if desired.
- Move the mixture into a medicine dropper or squeeze bottle. It will allow you to create the physical orb effect of caviar.
- Prepare a transparent bowl or measuring cup filled with vegetable oil. Using the medicine dropper or squeeze bottle, carefully drop the gelatin mixture into the oil. You’ll see that the orbs will form and spate themselves from the oil.
- Using a strainer and separate cup, poor the oil and orbs through a strainer so you can separate them.
- Your champagne caviar is ready! Pour into a glass of bubbly champagne and enjoy!
Why Stop at Champagne?
You can use an array of your favorite flavors and turn them into caviar, alcoholic or non-alcoholic. You can substitute champagne for an array of fruit juices: watermelon, lemonade, fruit punch and more. Create espresso orbs for an iced coffee or coffee-flavored dessert.
Champagne Caviar in Action
Watch as YouTuber Christen Wicklund gives a step-by-step tutorial on how to make champagne caviar by clicking the image below!
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