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Fig & Port Wine Caviar

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Presented by Johnson & Wales University Student Timothy Devore.



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.

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