{"id":55784,"date":"2022-09-30T14:45:00","date_gmt":"2022-09-30T12:45:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/caviar-de-frutas\/"},"modified":"2026-03-13T09:45:18","modified_gmt":"2026-03-13T08:45:18","slug":"fruit-caviar","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/fruit-caviar\/","title":{"rendered":"Fruit Caviar"},"content":{"rendered":"\n<p>The <strong>spherification<\/strong> 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. <\/p>\n\n<p>For this recipe, we have developed two variations of fruit caviar, adapted to the profile of each ingredient. In the case of sweet fruits\u2014such as mango, strawberry, or peach\u2014the balance is easily achieved thanks to their neutral pH and natural sugar content.<br\/> 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.  <\/p>\n\n<p><strong>Fruit caviar<\/strong> 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. <\/p>\n","protected":false},"featured_media":55718,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[280],"especialidad":[283],"tecnica-y-aplicacion":[748],"class_list":["post-55784","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturizing","especialidad-patisserie","tecnica-y-aplicacion-spherification"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fruit Caviar - Sosa<\/title>\n<meta name=\"description\" content=\"This time, we present Fruit Caviar, a visually stunning and simple recipe made with the gelling agent Agar-Agar.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/en\/recipes\/fruit-caviar\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fruit Caviar - 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