Making Cointreau Caviar Pearls
Molecular mixology with Jamie Boudreau.
This is not my original content, but if you discover Jamie Boudreau through this post, then I’ve done my job. 🙂
This process of spherification uses cold canola oil and differs from reverse spherification.
In an earlier episode of The Cocktail Spirit with Robert Hess, guest Jamie Boudreau demonstrated how to make flavorful spheres of caviar or pearls out of gelatin.
Since then, Cointreau has put together an amazing kit using state of the art tools, ingredients and technique.
They were kind enough to send a kit to Jamie so he could work his magic.
As Jamie demonstrates, the addition of gold flakes to the pearls created with the Cointreau system add elegance to a simple glass of champagne.
Jamie makes caviar in an old episode of The Cocktail Spirit:
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