Fruity delight with ‘caviar’

Fruity delight with caviar:mango, lemon sorbet, mint caviar, black currant/apple juice caviar, honey almond/dark chocolate crumble.


Being not so much a fan of over-sweet American desert, my typical post meal desert is normally some kind of fruit. The fruit I have been enjoying a lot lately are mangos in season now, which means they taste the best this time of year.


1 champange mango: cored, sliced into 1/8″ thick slices, cut into cute shapes with pastry cutters, seal in airtight container, store in fridge

For lemon sorbet: 1 cup of fresh lemon juice, 1/2 cup water, 1/2 heavy cream, 1/3 cup sugar, 1/3 cup glucose syrup, citric acid to taste

For mint caviar: 1 lbs bundle of fresh mint leaves: reserved some young tips for garnish, remove of the leaves of the rest, 1/2 cup room temperature water saturated with sugar, 0.5g of sodium alginate,

For black currant/apple caviar: 100 mixture of black currant and apple juice, volume ratio 1:1, 0.5g of sodium alginate

Calcium bath: 5g of calcium chloride dissolved in 500g of water

Honey almonds/chocolate crumble: 50g of dark chocolate 72% , 80g of honey roasted almonds


Lemon sorbet: combine water, sugar, syrup and cream, bring to boil, cool to room temperature, add lemon juice and citric acid, freeze in ice cream/sorbet maker

Mint caviar: blanch mint leaves in hot boiling water for 1min, chill icy cold bath, blend in blender, add just enough sugared water to allow the blending action to happen, blend until smooth, pass through chinois. Measure out 100g of the juice, blend in the sodium alginate with hand blender, place mixture in vacuum container to vacuum remove the bubbles. Use a syringe, dispense droplets of juice into calcium bath, it takes about 2min for the spherified juice (the ‘caviar’) to stabilize. Rinse in ample water


Black currant/apple caviar: same procedure as mint caviar, follow from after mint juice is passed through chinois


DSC01549 DSC01550 DSC01551

Honey almonds/dark chocolate crumble: chop the two roughly, separate the bigger chunks from finer powder, reserve to powder to garnish the sorbet


To plate:

Lay the crumble roughly in a straight line, place the mango pieces here and there, quenelle scoop the lemon sort, dust the sorbet with crumble powder, place somewhere on the line of crumbles, arrange the 2 caviars as you like, garnish with mint tips.


Bon Appétit


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