HONEY CAVIAR & ROSE DICE

Difficulty

2/5

Prep time

20 min

Total time

1 hour 40 min

INGREDIENTS
DIRECTIONS

Used technique:

GELIFICATION

1 cup

(250 ml)

rose water

2 tbs

(30 ml)

cane sugar

1 sachet

(2 g)

AGAR-AGAR

1/2 cup

(125 ml)

agave syrup

1/3 cup

(85 ml)

water

1

grapefruit

1

navel orange

1

pometo

1

tangerine

to taste

lavender flowers

to taste 

olive oil

to taste 

pepper

to taste 

black sea salt

to taste 

edible capucine leaves

1. Place the tall glass of oil in the refrigerator to cool overnight, or, to save time, place it in the freezer for 1 hour.

Rose Water Dice

2. In a pot, bring rose water and cane sugar to a boil with 1 sachet agar-agar, then remove from heat immediately. Pour into a rectangular plastic container and refrigerate for 30 minutes. (make agave pearls while you wait.) Unmold, dice and reserve.

Agave Pearls

3. In a pot, bring agave syrup and water to a boil with 1 sachet agar-agar, then remove from heat immediately. 


4. Remove oil from the freezer or refrigerator. Using a pipette held at a 90° angle, slowly drip droplets of the agar-agar preparation in the cold oil. Pour onto a sieve and above the sink to get rid of the oil and rinse under cold water. Set aside.

Assembly

5. First, cut citrus fruit into supremes. Divide rose water dice between ramekins, then, top each ramekin with agave pearls, supremes and flowers. Sprinkle with pepper and sea salt and finish with a dash of oil and a capucine leaf planted in each ramekin.

Products you will need for this recipe

Molecular Gastronomy Kit + Recipe Book Cuisine R-Evolution

Chef’s Pro Pack - 10 Food Additives for Molecular Gastronomy

Styling Kit Tool Set For Cooking

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