Bellini With Peach Caviar

Instructions

Pour 2 oz of peach puree into a champagne glass. Top with sparkling wine and gently stir.

Garnish—Peach pearls can be placed in the empty glass before pouring the puree and the sparkling wine. The second option is to serve the pearls aside.

Peach puree:

4-6 peaches - preferably white or 1 cup frozen- if fresh peaches are unavailable.

Peel the peaches, cut them into smaller pieces, and add some lemon juice and blend. Double-strain the puree and store it in the fridge.

We need extra puree to make the pearls.

Peach pearls:

7 oz peach puree

3 oz water

1/2 oz fresh lemon juice

1.5 r Sodium Alginate

5 gr Calcium Chloride

1000 ml water

Mix peach puree, lemon juice, and Sodium Alginate. After dissolving SA, add the rest of the mix and blend again. Fine strain and put in the fridge for a few hours or overnight to remove any remaining air bubbles.

Dissolve 5 g of calcium chloride into 1L of cold water in another vessel. Use a catheter syringe with a broader tip opening or a squeegee bottle. Drop by drop, squeeze the liquid gently over the bath from about 11/2″ distance.

For Ravioli, use a small cooking measuring spoon. Dip the spoon with the SA mix into the CC bath, flip it over, and wipe it before making the new Ravioli. The outer gel membrane forms in about 2-3 minutes.

Use a slotted spoon to remove the caviar from the Calcium Chloride bath and rinse it into another vessel filled with cold, clean water. Strain and store it in the fridge. The liquid inside the spheres starts to jellify slowly in about 20-30 minutes.

There is another way of making caviar; it is called the Reverse Spherification method, which will slow down the jellification process.