Molecular Rose Caviar Champagne
Rose-petal caviar spheres, made through basic spherification, dropped into champagne and rose water for an elegant sparkling cocktail.
⏱️ Prep: 45 min🍳 Cook: 0 min
Nutrition
per per 300 g portion120
Calories
0g
Protein
15g
Carbs
0g
Fat
Ingredients
| 500 ml | Water |
| 192 g | Granulated sugar |
| 30 | Culinary rose petals |
| 2 g | Sodium alginate |
| 1 L | Water (bath) |
| 5 g | Calcium lactate |
| 1 bottle | Champagne |
| 45 ml | Rose water |
Instructions
- Add the water, sugar and rose petals to a pot and blend with a hand blender; bring to a boil.
- Line a sieve with cheesecloth (or a large coffee filter) and filter the mixture.
- While still hot, add the sodium alginate and blend to dissolve.
- Set aside for at least 30 minutes to let air bubbles escape.
Make the bath: 5. Dissolve the calcium lactate in the remaining 4 cups of water by stirring with a spoon.
Make the caviar: 6. Add the rose-alginate mixture to a pipette and drip droplets into the calcium lactate bath. 7. After a couple of minutes, remove the rose caviar with a slotted spoon or sieve. 8. Rinse the caviar in a bowl of clean water.
Make the cocktail: 9. Add caviar to champagne saucers or flutes and top with champagne. 10. Garnish with rose buds and serve.