Live Session RecipesRecipes

Recipe from Reverse Spherification Masterclass by Chef Taha Khan

The Reverse Spherification Workshop 

Dishes

Mango Caviar (Mango Dessert) 

Imli Chutney caviar (Modern Chaat) 

Equipment Needed 

  • Saucepan 
  • Drip/Ketchup Bottle/ syringe 
  • Verrine (of your choice) 
  • Spatula  
  • Weighing Scale 
  • Small whisk/ Egg whisk 

Mango/Imli Caviar 

Ingredients

  • Sweet/Savoury Liquid 100g 
  • Agar 1tsp 
  • Oil chilled overnight 1L approx 

Method

1. Place the liquid in the saucepan. Start heating it a little. 

2. While whisking stir in the agar and start whisking it aggressively.  Cook it for 2 mins  

3. Pour it into a dip bottle and cool. 

4. Start dropping the drops gently into the chilled oil. You will see the spheres dropping and retaining shape within the oil. 

5. Let them stay for some time. Strain and wash them with water. 

Cream for Mango Cream  

Whipping Cream 100g 

Mango 1 nos  

Icing sugar 20g 

(*In case using whipped topping, no sugar is required)

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