After making the blueberry caviar, you can use other dishes. How do you think how tall it is! Fried foie gras is very good with sour and sweet jam, such as strawberry jam blueberry sauce, medium and foie gras, which is crisp and delicious. The chopped blueberry caviar is not even better. There is no jam and dyed jam everywhere. Instead, the solid form of "caviar" is wrapped in thick juice and blended with the foie gras.
First, repeat the process of making blueberry caviar. For details, see the introduction of my blueberry caviar. 250 g of blueberry juice was extracted, and 1.8 g of Algin seaweed gum was added; another large wrist was taken with 1000 ml of pure water, and Calcic calcium was added to 6.8 g.
The juice needs to be electrically and vigorously stirred, and heated slightly to dissolve. The calcium is slightly stirred and dissolved. The juice was stirred and allowed to stand for 2 hours to remove air bubbles.
The dropper draws the juice colloid and drops into the calcium water to form a ball. Take out after a minute of foaming
Remove and wash in pure water for a while.
Add a little butter to the pan.
Fry foie gras, the more fried oil! Slightly sprinkle with a little sea salt.
Cut the avocado.
Decorate the plate with sea salt. My method is to put a six-inch cake mold in the middle, with sea salt and avocado on both sides. Take the cake mold again.
Cut a piece of round foie gras with a cookie cutter, and the toast sucks the oil and places it in the center of the tray. Change the toast with a slightly smaller circle and place blueberries around.
Cover it with a round foie gras and sprinkle a little black pepper. Avocado also cuts concentric circles with a die, and the round mouth in the middle is naturally formed by the avocado core. I only cut the outer ring.
Fill the middle of the round with blueberry caviar filtered to remove pure water.
Is it looking very tall?
Molecular cuisine is done by yourself.
Don't say it's delicious. . . Sweet and sour jam and delicious crispy foie gras.
For the preparation of blueberry caviar, please refer to another detailed article of my recipe. When alginate is dissolved, it takes a lot of time to whipped, because the dissolution of the polymer is such a two-step process, and after dispersing, it swells and swells and dissolves. I used to teach this to students. . . . If you see the gel, just heat it a little and give it a little time. The warm solution will dissolve faster. The "jelly" obtained after two hours is a solid at rest and a liquid when agitated. This is called thixotropy of the polymer. This state is the best. The dropper is too high from the liquid level, the dripping juice ball is oblate, it is flattened by the liquid surface, and the flat red ball like red blood cells is too low from the liquid surface, and it will touch the calcium water, the distance is 1 cm, simply A drop of the best is the best. Calcium water can not be soaked for too long, it will be old.