Feta Pearls with Watermelon Caviar and Balsamic Reduction

Molecular

Type of Dish Amuse Bouche

Ingredients

  • 200 g Feta (Sheep & Goats)
  • 15 ml Milk
  • 15 ml Cream
  • 500 ml Water (for algin bath)
  • 4 g Algin (for algin bath)
  • 250 ml balsamic (reduced by 50%)
  • 250 g watermelon juice (for watermelon caviar)
  • 10 g sugar (for watermelon caviar)
  • 2.5 g algin (for watermelon caviar)
  • 500 ml water (for gluco bath)
  • 4 g gluco (for gluco bath)
  • 1/2 cucumber (fine dice for garnish)
  • 8 sprigs mint (for garnish)
  • 8 ml herb oil (for garnish)

Preparation

  1. (Feta pearls) Make algin bath by blending water and algin together at room temp with hand mixer, rest until bubbles are gone. Mix feta, milk and cream in a food processor. With teaspoons drop 6g sized feta mixture into Gluco bath and leave for one minute. Transfer to water bath.
  2. (watermelon caviar) peel and chop fresh watermelon. Liquefy in a food processor, pass through a fine sieve. For 250ml of watermelon juice add 10g sugar and 2.5g of algin. Make a gluco bath by mixing 500ml of water with 4g Gluco. Drop the watermelon liquid into the gluco bath with a syring to for watermelon caviar.
  3. Arrange feta pearls and watermelon caviar on a glass plate and decorate with garnishes.

Further Information

Yield 4

Preparation Time is approxmiately 1 hour.

Cooking Time is approxmiately 20 minutes.

Rating:
85
4 votes
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