Ingredients for 1 drink
10 cl Martin des Orsyn Tradition Champagne
2 tablespoons of Iovem caviar
1 purple rice cloud
Ingredients
10 g sodium alginate
350 ml IOVEM
500 ml water
13 g calcium lactate
Purple food coloring
Pinch of salt
Procedure
Bruno Vanzan’s second recipe is Cloudy. To make it, gather two tablespoons of Iovem Caviar; a purple rice cloud; 10 cl of Martin des Orsyn Tradition Champagne.
Start with the mother liquor, dissolving 10 g of sodium alginate in 350 ml of Iovem caviar, then let it sit between about 4 to 6 hours to allow the microbubbles of air to dissipate. Next, dissolve 13 g of calcium lactate in a bowl with 500 ml of water. At this point, equip yourself with a caviar-box, placing it over the bowl: gently drop the mother liquor contained in the former inside the latter, so as to initiate a component-induced spherification reaction. To garnish, prepare a purple cloud by soaking a rice sheet for 5 minutes in a bowl containing water flavored with a pinch of salt, natural grape flavor and 5 to 7 drops of food coloring. Then place the rice sheets inside a dehydrator for about an hour and a half with baking paper, giving them the desired shape. Finish the preparation by pouring Martin des Orsyn Tradition Champagne with the specified dose of Iovem caviar into a chilled glass, which will be topped with the purple rice cloud.