Ferran Adria Melon Caviar

Material: 1 disposable syringe with large opening (approx. 60 ml capacity).

Remove the skin from the melons, remove the seeds and crush in a hand blender. Drain in a straining cloth. Squeeze the dishcloth well. Measure out the indicated mass of melon juice (*) and set aside.

Mix 1/4 of the juice with alginate. Fold in the remaining juice and set aside to cool.

Dissolve the calcium chloride in the water. Draw melon juice into syringe and add dropwise to calcium chloride water. Steep for about five minutes. Fish out the “caviar” with a slotted spoon and rinse well with cold water.

Fry the bacon strips in a frying pan. Then place them on the prepared plates. Spread some of the melon caviar evenly on the bacon strips and season with a little cumin.

Serve with sugar snap peas-broccoli vegetables: crisp the vegetables separately in salted water. Rinse in iced water and cut into bite-sized pieces. Dress with pepper, salt, white wine vinegar and olive oil.

(*) Note: for best results, the amounts of alginate, chloride and liquid must be measured/dosed in detail!

Our tip: use bacon with a subtle smoky note!

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