Direct Spherification: Transparent Tomato Caviar

Ingredients

• 1 kg Fresh Tomatoes (ripe, washed and quartered)
• 1 Small Onion (peeled)
• 2 Garlic Cloves (peeled)
• to taste Salt (prefer sea salt)
• to taste Black Pepper (freshly ground)
• 5 g Sodium Alginate (1% of the tomato liquid weight)
• 5 g Calcium Lactate (for the setting bath)
• 500 ml Cold Water (for calcium bath, chilled)

Instructions

1. Blend the Base

   Combine the quartered tomatoes, onion, garlic, a pinch of salt and pepper in a blender. Blend on high until completely smooth, creating a pure tomato liquid.

   Time: PT5M

2. Taste and Adjust Seasoning

   Taste the blended liquid and add more salt or pepper if needed. Blend briefly to incorporate.

   Time: PT2M

3. Strain for Clarity

   Place a double layer of cheesecloth over a large bowl. Pour the blended mixture into the cloth and let it drip naturally without pressing. Allow it to fully strain until the bowl contains clear tomato liquid.

   Time: PT10M

4. Add Sodium Alginate

   Weigh 5 g of sodium alginate and sprinkle it over the strained tomato liquid. Using a whisk, blend vigorously until the alginate is completely dissolved and the mixture is smooth.

   Time: PT5M

5. Rest the Alginate Base

   Cover the bowl with plastic wrap and let the mixture rest at room temperature for at least 6 hours or overnight. This removes air bubbles and stabilizes the texture for clean spheres.

   Time: PT6H

6. Prepare Calcium Bath

   While the base rests, dissolve 5 g calcium lactate in 500 ml cold water. Stir until fully dissolved; the bath should be clear and cold.

   Time: PT5M

   Temperature: 4°C

7. Form the Tomato Caviar

   Transfer the rested tomato‑alginate mixture into a squeeze bottle. Gently squeeze drops into the calcium bath, allowing each drop to form a sphere before it sinks. Let the pearls sit for 30 seconds to 1 minute.

   Time: PT15M

   Temperature: 4°C

8. Rinse and Store

   Using a slotted spoon, lift the tomato pearls and rinse briefly in a bowl of cold water. Transfer to a clean container and keep refrigerated in a light brine if not serving immediately.

   Time: PT5M

   Temperature: 4°C

Nutrition Facts

Calories

10

Protein

0.2 g

Carbohydrates

2 g

Fat

0 g

Fiber

0.5 g