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
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Molecular Gastronomy: Frozen Reverse Spherification to Make Spheres with Liquid Inside
Get a molecular gastronomy kit to start experimenting at Learn how to easily make perfectly shaped spheres with liquid inside with Frozen Reverse Spherification, a variation of the molecular gastronomy technique developed by Chef Ferran Adria.
This video shows you how to make Carrot Orange Mango Liquid Spheres with Rose Crystals using Frozen Spherification.
Frozen Reverse Spherification
- Reduces the preparation time
- Does not require practice
- Results in perfectly shaped spheres of consistent size
Learn everything you need to know about spherification at
Our molecular gastronomy kits include the hemispheric silicone mold required for Frozen Spherification and you can get them at
To get the complete recipe of Carrot, Orange & Mango Spheres with Rose Crystals go to
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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