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Melon Cantaloupe caviar


MasterChef New Zealand - Melon Cantaloupe caviar with Parma ham

2 grms algin
250 grms cantaloupe juice
2.5 grms calcic
500mls water
Parma ham

1 Mix the algin with 1/3 of the melon juice and blend. Chill for 1 hour.

2 Mix in the remaining 2/3 strain and set aside.

3 Place the calcic in a bowl and dissolve in water.

4 Fill 4 syringes with the melon and algin mixture, expel it drop by drop into the calcic base.

5 Remove after 1 minute, strain and rinse the resulting caviar in cold water.

6 Fold parma slices and arrange onto spoons, top each with 1/2 teaspoon of the melon caviar. Serve immediately.

For the recipe Melon Cantaloupe caviar you will need equipment and specialized produce which can be bought from www.souschef.co.nz




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