Vanilla Cream and Orange Caviar from Molecular Gastronomy

Ingredients

• 250 ml orange fruit pulp
• 3 g algin (from specialty store, pharmacy)
• 2.8 g calcid (from specialty store, pharmacy)
• 13 white sheet gelatin
• 700 g yogurt (0.3 % fat)
• 0.25 tsp vanilla powder
• 1 tbsp Raw cane sugar
• 2 drops orange aroma
• 30 ml orange liqueur
• 1 drop orange food coloring

Instructions

1. 1.

   First stir the algin into the orange fruit pulp. Let the mixture rest for one day.

2. 2.

   In two bowls add 500 ml water each. Add calcid to one bowl. Using a disposable syringe, take orange pulp and press small drops into the calcid bath. Leave the drops in this bath for about 1 minute, then rinse them in clean water. Remove and drain.

3. 3.

   For the vanilla cream soak 8 gelatin sheets in plenty of cold water. Whisk yogurt with vanilla powder and sugar until smooth. Squeeze out excess water from gelatin and dissolve it in a small pot over low heat. Stir in 2–3 tbsp of yogurt into the gelatin, then quickly mix this gelatin‑yogurt blend under the remaining yogurt. Divide half the mixture among 4 glasses and chill in the freezer for 30 minutes.

4. 4.

   Meanwhile soak the remaining gelatin for the orange jelly. Mix 400 ml water with aroma, liqueur and food coloring. Squeeze out excess water from gelatin and dissolve it in a small pot over low heat. Stir in 2–3 tbsp of the orange liquid into the gelatin, then quickly mix this gelatin‑orange blend under the remaining orange liquid.

5. 5.

   Pour the orange liquid over the vanilla cream and place again in the freezer for another 30 minutes until the jelly sets. Add the remaining yogurt cream on top and let it firm in the refrigerator for about 2 hours. Finally serve garnished with fruit caviar.