Make a bubbly entrance to 2017 with Molecular Rose Caviar Champagne. Rose-infused pearls and your favourite bubbly for a delightfully refreshing toast!
GUUUYS… only a few more days before 2017!! How do you plan to ring in the new year? If you are free, we could make a bubbly entrance with Molecular Rose Caviar Champagne in each hand! You with me?
Is it weird that I get way more excited about the new year than I do about christmas? Maybe it’s all the booze and mini bites, or just the idea of starting over, or both. I am not talking resolutions and the like, but just that clean slate feeling that a new year seems to bring. So fresh and so clean. 🙂
Speaking of fresh and clean (I know…cheesiest segue, ever), this Molecular Rose Caviar Champagne is just that. It delivers aromatic, rose-infused pops of flavour against a crisp, clean champagne backdrop. Totally new year ushering in worthy!
If you haven’t yet dabbled with molecular mixology, spherification is a good place to start. Not only is it easier that it seems, it is loads of fun, especially in the presence of a few ooohing-awwwing friends. The sodium and calcium additives are fairly easy to come by, as well. You can get everything you need in available kits like shared below, or shops like Modernist Pantry.
I made this Molecular Rose Caviar Champagne back in the summer when I was experimenting heavily with all things molecular gastronomy. Ok, maybe not all – I’ve only just scratched the surface, really. 🙂
If one of your resolutions if to step outside your comfort zone and try new things in the kitchen, I hope molecular gastronomy/mixology will be one of the things you try. The end results are a real ego booster for wanna-be science geeks. 😉
I have one more post scheduled to take us into the new year, so see you back here in a few!
- 500 millilitres (2 cups) water
- 192 grams (1 cup) granulated sugar
- 30 culinary rose petals
- 2 grams sodium alginate
- 1 litre (4 cups) water
- 5 grams calcium lactate
- an additional bowl of plain water for rinsing
- 1 bottle Champagne
- 45 millilitres (3 tablespoons) rose water
- culinary rose buds and toothpicks to garnish
- Add water, sugar and rose petals to a pot and blend with a hand blender. Bring mixture to a boil.
- Line a sieve with cheesecloth, or a large coffee filter and filter the mixture.
- While the mixture is still hot, add the sodium alginate and combine with a hand blender to dissolve the powder.
- To get rid of any air bubbles, set the mixture aside for at least 30 minutes.
- Add the remaining 4 cups of water to a bowl and dissolve the calcium lactate by stirring with a spoon.
- Add the rose/alginate mixture to a pipette and drip droplets into the calcium lactate bath.
- After a couple minutes, remove the rose caviar from the bath with a slotted spoon or sieve.
- Use the sieve to rinse the caviar in the bowl of clean water.
- Add caviar to the champagne saucers or flutes and top with champagne.
- Garnish with rose buds.