The spherification technique has revolutionized the way chefs and pastry chefs interpret flavors. This time, we present Fruit Caviar, a visually stunning and simple recipe made with the gelling agent Agar-Agar.
For this recipe, we have developed two variations of fruit caviar, adapted to the profile of each ingredient. In the case of sweet fruits—such as mango, strawberry, or peach—the balance is easily achieved thanks to their neutral pH and natural sugar content.
However, for acidic fruits, such as passion fruit, raspberry, or lemon, pH control is key. By adjusting the acidity, we ensure that the agar-agar gelation remains stable, guaranteeing the perfect shape of each sphere and a clean, delicate texture.
Fruit caviar can be used as a decorative or contrasting element in desserts, cocktails, tarts, savory dishes, or even in molecular gastronomy. Its versatility allows you to add a touch of modernity and technique to any creation, without sacrificing the authentic flavor of the fruit.
Jason Tan once again surprises with his second creation in a series of three designed for a global audience—with special attention to the Asian market—: the Strawberry, Lemon, and Basil Tartlet. Jason tells us that, from his personal taste, he is passionate about working with flavors such as strawberry and basil; as he achieves a […]
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