Molecular Salad

Summary

Prep Time	1 hr
Total Time	4 hrs
Course	Salad
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

First prepare the juices for the caviar:
Season the vegetable juice with salt and pepper, then stir in 1.5 g of alginate with the magic wand and place in the refrigerator. If you have the option: it is essential to evacuate, as it keeps the air bubbles for a long time.
Juice the onion and parsley and make up to 125 ml each with water. (If you don`t have a juicer, you can do it with a little water and a magic wand. Mix the onion juice with 0.7 g alginate, again with the magic wand. Do the same with the parsley juice. Put both juices in the refrigerator, after a few hours the air bubbles will be largely disappeared.
Now mix 500 ml of water with 3 g of Calcic, stirring until the Calcic has dissolved. Now fill a dropper bottle with the vegetable juice and alginate mixture and drip it into the Calcic solution, keeping it close to the surface. Skim off the caviar with a sieve and store in a bowl with cold water until all the juices are processed into caviar. Next, add the onion and parsley juice to the bottle and drip back into the Calcic solution.
Peel the cucumber if necessary and cut into pieces approx. 2.5 cm long. Hollow out these pieces with a spoon and fill with caviar. Garnish with a little pepper and chives.
Arrange 2 filled cucumber pieces with a few drops of balsamic cream on a plate and serve immediately.

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