Caramel Pebbles
* 1/2 c sugar
* 3 T butter
* 1/4 c cream
* 60 g tapioca maltodrexin
1. Melt sugar in a heavy-bottom sauce pan over medium heat, until it turns a nutty medium brown. Reduce heat to low. Whisk butter into sugar. Turn off the heat, wait a few seconds, then carefully whisk in the cream. Let cool.
2. With a small food processor, blend in the maltodrexin.
Seawater Foam
This component is a work in progress. Add 1 T salt to 200 ml water. I tried thickening with xanthan gum, but couldn't get the texture right. I tried thickening with lecithin, but it tasted bad. In any case, foam with an immersion blender.
Caraway Whiskey Caviar
* 3 parts caraway tea (add caraway seeds to boiling water, steep)
* 1 part sugar
* 3 parts whiskey
* 0.3% Na alginate
* water bath with 0.65% CaCl2
1. Mix the alginate with the sugar. Shear into hot caraway tea. Add whiskey. Rest overnight for bubbles to come out of the mixture.
2. Drops of whiskey mixture into the calcium solution. Remove promptly from the bath and rinse with pure water.
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