Mango Caviar in the Style of el Bulli

Adapted by StarChefs.com
January 2007

INGREDIENTS:

Calcium Solution
6.5 grams calcium chloride
1 Liter water
Mango Caviar
250 milliliters mango water
1.8 grams sodium alginate
250 grams mango purée
1.3 grams sodium citrate

METHOD:

For the Calcium Solution:

Mix. Use for “spherification.”

For the Mango Caviar:

Bring water to a boil to dissolve sodium alginate. Allow to cool, and then mix well with mango purée and sodium citrate. Drop into calcium solution, allow to set, strain, rinse, and reserve cold.