Make a bubbly entrance to 2017 with Molecular Rose Caviar Champagne. Rose-infused pearls and your favourite bubbly for a delightfully refreshing toast!
GUUUYS... only a few more days before 2017!! How do you plan to ring in the new year? If you are free, we could make a bubbly entrance with Molecular Rose Caviar Champagne in each hand! You with me?
Is it weird that I get way more excited about the new year than I do about christmas? Maybe it's all the booze and mini bites, or just the idea of starting over, or both. I am not talking resolutions and the like, but just that clean slate feeling that a new year seems to bring. So fresh and so clean. 🙂
Speaking of fresh and clean (I know...cheesiest segue, ever), this Molecular Rose Caviar Champagne is just that. It delivers aromatic, rose-infused pops of flavour against a crisp, clean champagne backdrop. Totally new year ushering in worthy!
If you haven't yet dabbled with molecular mixology, spherification is a good place to start. Not only is it easier that it seems, it is loads of fun, especially in the presence of a few ooohing-awwwing friends. The sodium and calcium additives are fairly easy to come by, as well. You can get everything you need in available kits like shared below, or shops like Modernist Pantry.
I made this Molecular Rose Caviar Champagne back in the summer when I was experimenting heavily with all things molecular gastronomy. Ok, maybe not all - I've only just scratched the surface, really. 🙂
If one of your resolutions if to step outside your comfort zone and try new things in the kitchen, I hope molecular gastronomy/mixology will be one of the things you try. The end results are a real ego booster for wanna-be science geeks. 😉
I have one more post scheduled to take us into the new year, so see you back here in a few!
Ingredients
Caviar:
- 500 millilitres water 2 cups
- 192 grams granulated sugar 1 cup
- 30 culinary rose petals
- 2 grams sodium alginate
Bath:
- 1 litre water 4 cups
- 5 grams calcium lactate
- an additional bowl of plain water for rinsing
Cocktail:
- 1 bottle Champagne
- 45 millilitres rose water 3 tablespoons
- culinary rose buds and toothpicks to garnish
Instructions
Make the rose mixture:
- Add water, sugar and rose petals to a pot and blend with a hand blender. Bring mixture to a boil.
- Line a sieve with cheesecloth, or a large coffee filter and filter the mixture.
- While the mixture is still hot, add the sodium alginate and combine with a hand blender to dissolve the powder.
- To get rid of any air bubbles, set the mixture aside for at least 30 minutes.
Make the bath:
- Add the remaining 4 cups of water to a bowl and dissolve the calcium lactate by stirring with a spoon.
Make the caviar:
- Add the rose/alginate mixture to a pipette and drip droplets into the calcium lactate bath.
- After a couple minutes, remove the rose caviar from the bath with a slotted spoon or sieve.
- Use the sieve to rinse the caviar in the bowl of clean water.
Make the cocktail:
- Add caviar to the champagne saucers or flutes and top with champagne.
- Garnish with rose buds.
- Cheers!!
Lisa | Garlic + Zest says
My husband almost got me one of these kits for Christmas -- ALMOST.... I have a question, though - I sense that the "pearls" would be more the consistency of tapioca pearls than caviar that pops in your mouth. What's the verdict?
I Sugar Coat It! says
Sorry for the very late response - I've been a little behind on my responses. I toyed with calling them 'pearls', but stayed with 'caviar'. When I make them in a cold oil bath, the texture reminded me of a bit of tapioca. This method produced a less dense caviar/pearl in my opinion.
Jamie | The Kitchenarium says
You win for having the most beautiful cocktail! What a stunner!
I Sugar Coat It! says
LOL...thanks for the giggle and for stopping by!
Annemarie @ justalittlebitofbacon says
Science geekery and cooking geekery and alcohol. Can it get any better? 🙂 What a fun and interesting cocktail for ringing in the new year!
I Sugar Coat It! says
RIGHT! Well, a bit of chocolate makes everything better! 🙂
Christina | Christina's Cucina says
OMG, this is my kind of science project! Happy New Year!
I Sugar Coat It! says
Happy New Year! If only the drinks were part of science class...
Lindsay Cotter says
Now this is a gorgeous and fun cocktail to ring in the New Year with! I need to put molecular mixology on my "to try" list in 2017! Sounds like a ton of fun!
I Sugar Coat It! says
It is so much fun! Look forward to seeing what you create!
Christine @ Yum and in Love says
I'm so intrigued by this beautiful cocktail! I don't know if I could drink it- it's too pretty!
I Sugar Coat It! says
Thanks! Oh, there was no hesitation - it got drunk. LOL
ssw says
Fascinating I want to try this right away! How do you store the "caviar" and how long will it last?
Thank you?
I Sugar Coat It! says
So sorry, a little behind on my comments. I used them straight away, but you should be able to store them in an airtight container in the fridge in a bit of rose water.
Christine says
Can these be made in advance and how should I keep them best?
jacquee | i sugar coat it! says
They are best served immediately, but I've stored them overnight in a liquid bath made of the liquid filling and they were fine.