Confetti Champagne

Name: Confetti Champagne
Ingredients: 500 ml Water; 15 g Sugar; Champagne; 1 calcium salt; 350 ml apricot juice; 1 alginate; 75 ml strawberry jam; Spherificator

Make your own caviar pearls with the handy Spherificator, using alginate and calcium salt.This caviar maker can easily process any type of liquid into pearls, such as vinaigrette pearls in a salad or mint pearls in a cocktail. The pearls give a burst of flavor as soon as they pop in the mouth!

Ingredients

500mlWater

15gSugar

Champagne

1calcium salt

350mlapricot juice

1alginate

75mlstrawberry jam

Spherificator

Preparation

Pour the apricot juice into a blender.
Mix the sugar with the alginate.
Set the blender to the lowest speed and sprinkle the alginate/sugar mixture into the spinning liquid.
Mix until all the powder is dissolved.
Let rest for 30-45 minutes to allow the air to escape.
Pour through a small sieve into the Spherificator.
Dissolve the calcium salt in 500 ml of water by stirring with a spoon for about 30 seconds.
Press the button on the Spherificator and let small balls of the apricot mixture fall into the calcium salt bath.
Let them sit in the water for 1 minute.
Transfer the pearls to a sieve and rinse them under running water.
Let drain briefly and pour into a glass with champagne.
Repeat the above steps with the jam and sugar.