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Presented by Johnson & Wales University Student Timothy Devore.
Recipe:
Caviar Mixture
200g Strained Fig Puree
50g Port Wine Reduction
250g Water
2g Sodium Alginate
1g Sodium Citrate
Cooking Liquid
900g Water
9g Calcium Chloride
Blend caviar mixture ingredients at about 90F. After blended, cool to room temperature. Using a squeeze bottle or rain dropper, drop caviar mixture into cooking liquid and let set for about 2-3 minutes. Remove and rinse.
