Make a bubbly entrance to 2017 with Molecular Rose Caviar Champagne. Rose-infused pearls and your favourite bubbly for a delightfully refreshing toast!
Course Drinks
Prep Time 45 minutesminutes
Total Time 45 minutesminutes
Servings 4
Author I Sugar Coat It
Ingredients
Caviar:
500millilitreswater2 cups
192gramsgranulated sugar1 cup
30culinary rose petals
2gramssodium alginate
Bath:
1litrewater4 cups
5gramscalcium lactate
an additional bowl of plain water for rinsing
Cocktail:
1bottleChampagne
45millilitresrose water3 tablespoons
culinary rose buds and toothpicks to garnish
Instructions
Make the rose mixture:
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.
Make the bath:
Add the remaining 4 cups of water to a bowl and dissolve the calcium lactate by stirring with a spoon.
Make the caviar:
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.
Make the cocktail:
Add caviar to the champagne saucers or flutes and top with champagne.