Coconut Caviar

1. Dissolve the alginate in the coconut cream using a hand-held blender.
2. Pour into a squeeze bottle.
3. Create a calcium bath by dissolving the calcium chloride in the water with a hand-held blender.
4. Add the coconut cream to the calcium bath drop by drop to create small balls.
5. Leave the caviar in the bath for a few minutes.
6. Remove the caviar from the calcium bath and rinse in a small bowl of cold water.

Serving suggestions

• In an amuse-bouche or cold starter, e.g. with cucumber, scallops, and yuzu.
• In a dessert with pineapple and white chocolate.
• In an amuse-bouche of beef tataki, soya, and ginger.