How To make Caviar Mold
1 Envelope unflavored gelatin
1/4 c Water
Sour cream 2 tb Mayonnaise
2 tb Lemon juice
2 ts Grated onion
1/4 ts Sugar
1 ds Hot pepper sauce
4 oz Caviar
-(lumpfish or white fish) Salt, white pepper Parsley sprigs Toast rounds -or unsalted crackers Sprinkle gelatin over water and let stand until softened. Warm 1 cup sour cream over low heat, add gelatin and stir constantly until gelatin melts, 1 to 2 minutes. Remove from heat and add mayonnaise, lemon juice, onion, sugar and hot pepper sauce, blending well. Place caviar in strainer and rinse carefully with cold water. Shake strainer to remove excess water. Reserve 1 tablespoon caviar. Add remaining caviar to sour cream mixture, stirring gently. Season to taste with salt and white pepper. Turn into greased 2-cup mold or into 8 to 10 small individual molds and chill until firm, about 3 to 4 hours. Unmold on serving plate. Place about 6 tablespoons sour cream on top of large mold or 1 tablespoon on each individual mold. Place some of reserved caviar on top of sour cream. Surround with parsley and accompany with toast rounds. (C) 1992 The Los Angeles Times
How To make Caviar Mold's Videos
Coral Tuile/Coral tuile recipe made by chef/CORAL TUILE
Carpaccio of Scallops with Caviar
Tartare de Saint-Jacques, à la gelée de pommes vertes et au caviar
How to make scallop tartare
How to make green apple gelée
American Caviar
Recipes:
Green Apple Gelée - Put Granny Smith apples (sliced, seeded but with peeling) through a centrifuge, enough to make 1/2 cup apple juice (about 2 apples). Heat 1/4 juice with 1 Vitamin C tablet and 1/2 teaspoon Agar Agar. Add 2 drops of green food coloring. Once the liquid boils, remove from heat, add remaining 1/4 cup juice. Pour about 1/2 inch of juice into a cylindrical mold 1.75-2 inches wide, lined with plastic wrap. Pour remaining juice onto a tray to form a thin layer. Put both under refrigeration until set.
Scallop Tartare: In a mixing bowl add a small amount of candied orange peel cut into julienne, finely shaved red onion or shallots that have been cooked in white wine, chopped chives and small cubes of tomatoes. Chop scallops into small cubes and add to bowl. Pour in 2 Tablespoons White Balsamic vinegar, 1/2 teaspoon fleur de sel, a pinch of piment d’epelette and 2 Tablespoons olive oil. Toss together and let cure in the fridge for 30 minutes to 3 hours.
Assembly: Paint serving dish with green-tinted applesauce. Place the cylindrical gelée removed from the mold on the plate. Stack scallop tartare using a second mold. Place a thin veil of gelée on top the tartare, then decorate with a non-metallic spoonful of high quality American or European caviar.
How To Make Artificial Orange Caviar | ऑरेंज कैवियार कैसे बनाये
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#cheftrepansingh #orangecaviar
How to make EDIBLE LEAVES at home | Michelin Star Tuile
In today's video, I will show you how you can make beautiful, delicious and super easy-to-make tuile that you can use for your dessert but even for main courses or starters. You can make different shapes, colors, and flavors, so totally recommend you try it.
Basic recipe
- 50g plain flour
- 50g of fine sugar
- 50g of butter
- 50g of egg whites
Cocoa variation
- 7g of cocoa
- 43g of plain flour
- 50g of egg whites
- 50g of butter
- 50g of sugar
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Fruit Reverse Spherification
In this video, you will see how to make liquid spheres filled with fruit juice, but you can easily use this recipe to fill them with whatever you desire.
Reverse spherification is the process of making liquid spheres that are contained in a thin gel bubble the process of making these is done by freezing any liquid with calcium lactate in it and then bathing them in a sodium alginate solution for a short time, this process was first invented in El Bulli by Chef Ferran Adria in 2003, its magical and theatrical way to present your food.
ingredients used:
- sodium alginate
- calcium lactate
- distilled water
- raspberries
equipment used:
precise weighing scale
silicone mould
press juicer
blender (similar)
spoon with holes
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How to make Fruit Caviar (2 Simple Methods) I will show you how easy it is to make them.
Making Fruit Caviar from start to finish. I will show you 2 simple methods on how to make these little guys. Full of flavour and they are made with ingredients and tools you can find easily. No need for special chemicals powders.
#fruit
#caviar
#spherification
Recipe Breakdown
Simple Syrup
750g of Water or 75%
250g of Caster Sugar or 25%
Caviar Mixture
175g Berry Essence (from my channel or other liquids)
75g Simple Syrup
15g Caster Sugar
2g Agar Agar
1 leaf gelatine (Platinum Grade)
Neutral Oil like Sunflower Oil or Vegetable Oil
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