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Melon caviar

For the Cantaloupe melon juice:

  • 1 Cantaloupe melon 500 g
  1. Peel the melon and remove the pips.
  2. Shred the flesh of the melon in a blender.
  3. Pass the juice obtained through a superbag.
  4. Keep in the fridge.

For the Cantaloupe melon spherical caviar base:

  • 250 g Cantaloupe melon juice (preparation above)
  • 2 g Algin
  1. Mix the Algin with 1/3 of the melon juice.
  2. Shred in a blender to obtain an even mixture without lumps.
  3. Mix with the remaining 2/3, strain and keep at room temperature for 30 min.

For the Calcic bath:

  • 6,5 g Calcic
  • 1000 g water
  1. Dissolve the Calcic in the water with a beater.
  2. Put the mixture in a container that allows for a height of about 5 cm.
  3. Keep.

For the melon caviar:

  1. Fill 4 syringes with the melon caviar mixture.
  2. Drip into the water and Calcic mix. Leave to cook for 1 min.
  3. Strain and wash the melon caviar obtained in cold water, strain off the excess water.
  4. Put 25 g melon caviar in a container (for example, a caviar tin).
  5. Put 8 passion fruit seeds and a sprig of fresh mint on top of the caviar.
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