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
