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Honey Caviar, Fourme d’Ambert, Black Tea

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The honey caviar is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. In this recipe we are pairing the acacia honey caviar with a delicious Fourme d’Ambert cheese and a small cup of black tea.

Did you know that black tea pairs perfectly with acacia honey and Fourme d’Ambert? According to the molecular profiling done by, these three ingredients have several molecular compounds in common which makes them a great combination.

The honey caviar is made using the basic spherification technique developed by molecular gastronomy Chef Ferran Adria.

Honey Caviar, Fourme D'Ambert, Black Tea

Making spherification caviar is fun but it can be a draining process to make enough for a few cocktails or dishes one drop at a time using just a syringe or squeeze bottle. With the Caviar Maker you can now multiply the production by 96 times with no extra effort! You can purchase the Caviar Maker from our store.

Honey Caviar Ingredients

- 110 g (3.9 oz) acacia honey

- 90 g (3.2 oz) water (filtered water or with low calcium content)

- 1.6 g sodium alginate (0.8%)

Honey Syrup

- 2 oz acacia honey

- 1 oz water

Calcium Bath

- 500 g (18 oz) water

- 2.5 g calcium chloride

Other Ingredients

- 200 g Fourme d’Ambert cheese

- Back tea


1- Prepare the honey mix for the caviar. Mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved. If this is your first time doing this, be aware that this may take longer than expected.

2- Once the sodium alginate is dissolved, mix with the honey using the immersion blender. Let the mix rest in the fridge for 12 hours to eliminate the air bubbles created by the immersion blender.

3- Once the mix has no air bubbles remove it from the fridge until it reaches room temperature to reduce the viscosity of the mix.

4- Prepare the calcium bath in a bowl by dissolving the calcium chloride in the water.

5- Prepare the honey syrup by mixing with a spoon the honey with the water until completely dissolved.

6- You are now ready to start creating the caviar! Fill a syringe with the honey-alginate mixture and expel it drop by drop into the calcium bath. The syringe needs to be high enough (about 6 inches from the bath surface) for the drops to sink and to prevent the formation of a tail. Don’t go too high or the drops may break into smaller drops creating “baby” drops.

7- Leave the caviar "cooking" for about 1 minute in the calcium bath and then carefully remove it using a sieve. Then rinse it very gently with water to remove the calcium.

8- Once you have enough quantity of caviar, add a few spoons of honey syrup.

9- Consume immediately since the jellification process continues even after removing the caviar from the calcium bath and will eventually convert into a solid gel sphere with no magical liquid inside.

Assemble and Serve

1- Place a few spoons of caviar with honey syrup on top of the Fourme d’Ambert cheese.

2- Serve with crackers and a small cup of black tea.

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  • Crundy 12

    Typo under Other ingredients: “Back Tea”

    Are there any other cheeses that would fit the profile for this dish? Fourme d’Ambert is a bit hard to come by where I live.

    • Anonymous

      English Stilton is similar. If you cannot find it, try with other creamy blue cheese.

  • Crundy 12

    Made this yesterday. I didn’t think the honey taste was strong enough, but I didn’t put too much onto each serving so it might need quite a lot.

    The caviar was quite hard to make in contrast to something like the melon caviar, as it was a lot thicker and so making it drop out of the syringe was quite a slow process, because if you press the plunger even slightly too fast it came out as a stream rather than drops.

    • Anonymous

      To make it easier you can lubricate the syringe with some oil before loading it (I use olive oil or coconut oil). This is usually needed if you have used the syringe before. Also, if you are not already doing so, you should be using a syringe with catheter tip rather than with a standard tip.

    • Anonymous

      To make it easier you can lubricate the syringe with some oil before loading it (I use olive oil or coconut oil). This is usually needed if you have used the syringe before. Also, if you are not already doing so, you should be using a syringe with catheter tip rather than with a standard tip.

  • Midnight__1

    i know this aint the spot to write this, but can calcium lactate gluconate be used to replace calcium lactate. im just confused about the two

    • Anonymous

      Yes but you should use double the amount because the calcium content of calcium lactate gluconate is about half of the calcium content in calcium lactate.

  • Drouin Helene

    can you use cranberry juice instead of vinager ? i would like to make the pearls with juice instead or vinagar

    • Anonymous

      I assume you are referring to the vinegar pearls made with Agar; yes you can use cranberry juice.

  • Marcoblue

    I am a little confused as to how much calcium lactate and how much calcium gluconate you add to your mix?
    Why is there need for both ingredients?  Won’t calcium lactate on it’s own do?
    PLease help! :-)

    • Anonymous

      Not sure I understand your question. This recipe only uses calcium chloride for the bath.

  • Shivam

    Hey In this recipe we use Sodium alginate in the caviar syrup which we dip in the bath to make the caviar right you mention that there must be a calcium component in the bath for the spheres to form 

    can we use calcium lactate or calcium gluconate for the bath if yes can you provide the measurments

    • QuantumChef

      To replace calcium chloride, use 2X of calcium lactate or 4X of calcium lactate gluconate.

      • Shivam

        Thank you so much chef I would have wasted 10 more dollars buying the calcium chloride and can I substitute calcium lactate gluconate in any recipe with just half of calcium lactate asked …Thanks again for your reply

  • Mansfield

    Is there any recipe to make caviar or spheres with “hard or jelly” outside and liquid inside that DONT become full jelly over time and a way to store them (perhaps some preserving agent) ? Please let me know. 

    • chef cheekbones

      you can inverse the spherification, to prevent them from firming on the inside, but the calcium tends to taste a little stronger than the alginate, so I think it is proffered for cleaner,  non dairy applications.  When you store them, i find they loose their flavour, but, storing them in the honey syrup might work.

  • Weenote

    Followed recipe as written. Found that the honey mixture was too thick to drop off of the syringe tip.  After heating the honey mixture in the microwave for a minute, it dropped off nicely from about a foot high into nice round honey eggs…

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  • Jac

    Chef nothing happened. The honey just dissolved in the water. Is this honey special? Can I use regular sue bee honey? I read that honey is acidic.

  • Maaz

    I don’t have the ingredients and I am live in Maldives. It would be so cool if I could make this at the science fair next week but I need to get the ingredients..

    • QuantumChef

      We ship to Maldives. Just order from our store and shipping will be calculated automatically before you confirm the order.

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  • p12354

    I tired Agar honey pearls tonight using the oil and agar process. How long can I keep these pearls for in the fridge? Why are they exuding so much water still after draining in a sieve and then on paper towel?

    Many thanks

    • QuantumChef

      Agar gels have high syneresis (or weeping) but you can reduce it be storing the pearls in a bath of the same honey solution you used to create them or you can replace 0.2% of the agar with locust bean gum. I hope this helps!

  • aniket gudekar

    i bought sodium alginate but it is dark golden brown in colour will it work same as you used in videos will it give same result

  • Tom Zyankali

    Îf you use an ultrasonic bath (as used for cleaning jewelery) you will get rid of the air bubbles in the alginate mix in less then 10 minutes. Better gelification is achieved if you first disolve and hydrolyse the alginate and then add the flavouring ingredient

  • Reb Cheff

    why is the alginate concentrate 0.8% and not 0.5%?

    • QuantumChef

      Both work, more alginate will shorten the bath time and make the gel a little harder but not much difference at these concentrations.

  • Cas Olischlager

    Hi, can anyone tell me for how many persons this recipe is?

    • QuantumChef

      4 to 6