sundaysuppers

The Hunger, Amuse Bouche :: Caviar, Yogurt Sphere

Tuesday, July 13, 2010 Sunday Suppers  

In Camille’s Words:

For the amuse I pulled inspiration from the classic salmon, caviar and sour cream combo.  I made gravlax the night before the class and cut thin slices of which I set on pumpernickel croutons.  I wanted to incorporate a small element of a molecular gastronomy by way of a sphere. Spherification is the process of shaping a liquid into a spherical shape using alginate.  We made yogurt spheres in class and placed them a top of the gravlax and lastly topped the amuse with a healthy spoonful of caviar and onion blossoms.

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  • Lindsay writes:

    Make sure to remind readers to avoid caviar that has been imported (specifically from the Caspian Sea) as most of it comes from sturgeon that are at risk of extinction. Wild cavier also has high levels of PCBs and mercury.

    Although US farmed cavier is a little more expensive, it is significantly better for you and the sturgeon!

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In Camille’s Words:
For the amuse I pulled inspiration from the classic salmon, caviar and sour cream combo.  I made gravlax the night before the class and cut thin slices of which I set on pumpernickel croutons.  I wanted to incorporate a small element of a molecular gastronomy by way of a sphere. Spherification is the [...]

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