Molecular Gastronomy – Goji caviar tiny spheres
So today I decided to make goji caviar. I really wanted to just make a sphere out of a regular dried up goji berry. So, what I needed for this recipe/experiment was 1.8 g sodium alginate, 1.3 calcium citrate, and 6.5 calcium chloride. The first step was to prepare the goji mixture. For this, all I did was simply blend 500 g of goji berries in my vita-mix. The end result was 250 g of goji pulp (after passing the mixture through a chinos).
Next, I blended the calcium citrate with 250 g of water and added the sodium alginate until blended well. i placed this mixture in a saucepan and heated it up until boil constantly stirring. I allowed the mixture to cool at room temperature and once cold I added the goji puree and mixed.
For the Calcium chloride bath I mixed 1000g of water with 6.5 g of calcium chloride. I placed the mixture aside and kept it ready for the goji mixture.