Caviar recipe

Here is the recipe for the amuse-bouche dish that was discussed in the C-ville article...

For the honey mix:

200 g water
2.0 g sodium alginate
150 g honey-I used Virginia wildflower

Combine the alginate with the water using a hand mixer. Let settle so the air bubbles dissipate. Mix in the honey. Put mixture into a squeeze bottle with a fine tip or a syringe.

For the setting bath:

2.5 g calcium chloride
500 g water

Pour the calcium chloride into the water and let dissolve.

When ready to plate, simply drip the alginate mixture into the setting bath. Let the balls "cook" for a minute or so and remove using a strainer. Wash off the caviar in cool water-calcium chloride has a bit of a bitter taste if you don't wash it off.

Use the caviar to top a bite of melon and Virginia ham. Garnish with local spring onion point and reduced balsamic.