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7Nov/1018

Melon Cantaloupe Caviar Recipe

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This is a famous molecular gastronomy dish created by Ferran Adria that was introduced at El Bulli in 2003 for the first time. Melon Cantaloupe Caviar is made with the basic spherification technique, is easy to make and tastes delicious. This recipe is the original from El Bulli.

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.

 

Melon cantaloupe caviar -720

Caviar Ingredients

250 g (8.8 oz) Cantaloupe juice

2 g sodium alginate (0.8%)

Calcium Bath

500 g (18 oz) water

2.5 g calcium chloride

Preparation

Start by preparing the calcium bath. Dissolve the calcium chloride in the water and keep it in the fridge while you prepare the melon mix for the caviar.

To make the Cantaloupe juice simply cut the melon in squares, blend it and then pass it through a fine sieve.

Mix the sodium alginate with 1/3 of the melon Cantaloupe juice 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. Once the sodium alginate is dissolved, mix with the rest of the melon juice. Strain to eliminate some of the air bubbles created by the immersion blender.

You are now ready to start creating the caviar! Remove the calcium bath from the fridge. Fill a syringe with the melon juice and alginate mixture and expel it drop by drop into the calcium bath. The syringe needs to be high enough for the drops to sink when they get in contact with the bath but not too high or the drops may break into smaller drops creating “baby” spheres. 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.

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. To improve the technique read 7 Tips for Making Spherification Caviar.

Serving suggestions 

- Serve it with Prosciutto

- Combine it with passion fruit seeds and mint (El Bulli dish)

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  • Benjamin Kamu

    Can this be done using calcium lactate or does it have to be calcium chloride or is it the same thing?

    • Anonymous

      Yes you can. Just use double the quantity and stir well since it may take a little longer to dissolve.

      • Rachel

        Do you think this could be done with blueberries?

  • jesica

    Can I use soda instead of cantaloupe juice?

  • molecular

    can i use an ordinary blender as opposed to immersion blender?

    • QuantumChef

      yes

      • MeredithSheffield

        How long would you need to blend it if you used a normal blender??

  • NorCalCook

    Is there anyway to make this and store overnight? Say I’m serving hundreds of tastings- I’d need to be able to make it ahead of time? Would reverse spherification achieve some sustainability?

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  • Anthony Pagano

    can you store both the bath and the caviar solutions separately in the fridge and than make them a day or two later?

    • QuantumChef

      Yes, no problem.

  • Pav Pit

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  • Jack Lavalette

    How long do basic spherification caviars last before they fully solidify? Are we talking 10 minutes or an hour?

    • QuantumChef

      10 – 20 min

  • Jack Lavalette

    I followed the recipe exactly. It is not forming the caviar pearls. Instead as soon as the droplet hits the water it disperses like a flat foamy pancake sitting on the top of the water. Please help.

    • QuantumChef

      It may be because the juice you are using is too acidic. Measure the ph and try adding sodium citrate.