1. Peel and remove pips of the melon.
2. Crush the flesh of the melon in blender.
3. Obtain the juice by passing through a muslin cloth.
4. Reserve in refrigerator at 4ºC.
1.羅馬甜瓜去皮去核
2.把羅馬甜瓜攪碎, 用細紋棉布渣出果汁
3.把果汁冷藏至4ºC
Canteloup Melon spherical caviar juice:
250 g Canteloup Melon juice
2 g ALGIN
魚子溶液
羅馬甜瓜汁 200克
ALGIN 2 克
1. Mix algin with 1 / 3 of melon juice.
2. Crush with a mixer until well blended and without lumps.
3. Mix with the remaining 2 / 3 of melon juice.
4. Strain and keep at room temperature for 30 minutes.
1.把ALGIN混入1 / 3羅馬甜瓜汁
2.用攪拌器攪均
3.加入餘下1 / 3羅馬甜瓜汁
4.用細紋棉布隔去渣滓, 存放在室溫三十分鐘
CALCIC Mix:
500 g mineral water
2,5 g CALCIC
CALCIC 溶液
礦泉水 500克
CALCIC 2,5克
1. Dissolve calcium into mineral water with the help of a beater, reserve at 4 ° C until use.
把CALCIC加入礦泉水用攪拌器攪均, 冷藏至4 ° C, 備用
Passion fruit seeds:
60 g Passion Fruit (1 piece)
熱情果籽
熱情果 1 個 約60克
1. Cut passion fruit into half.
2. With the help of a spoon, extract seeds.
3. Store in the refrigerator at 4 ° C.
1.熱情果切開一半, 用湯匙刮出熱情果籽
2.冷藏至4 ° C 備用
Other ingredients:
其他用具和材料
10 Fresh mint hearts
薄荷葉 10片
4 50 ml Syringes, external diameter
5cm tip
450 毫升, 5 厘米圓周針筒 1 枝
10 Caviar Box of 30 g capacity
魚子醬盒
1.Fill 4 syringes with the melon and ALGIN mixture.
2.Expel it drop by drop into the CALCIC base.
3.Remove after 1 minute, strain and rinse the resulting caviar in cold water.
4.To serve, put the finishing caviar into the caviar box
1. 將魚子溶液注入針筒
2.將魚子溶液滴進CALCIC 溶液內, 做成魚子
3. 待1分鐘, 取出魚子, 放入冰水中清洗
4. 把魚子 放入魚子醬盒即可