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.
|Sodium alginate||100 Gram|
|Gold flakes||50 Gram|
|Calcium lactate||50 Gram|
1. In a beaker add water and put the stirring rod in the beaker placed over the magnetic mixer.
2. Add some sodium alginate through a sieve into the beaker.
3. Stir it faster until the liquid thickens.
4. Add some gold flakes to the cointreau in another beaker.
5. Mix the liquid with the one in beaker. Stir it for several minutes.
6. To make another part of the caviar, drop the stirring rod in the beaker.
7. Add water into it.
8. Add calcium lactate into the water and continue to stir.
9. Drop the caviar into the funnel jar.
10. Drop it gently in the water.
11. Let the caviar sit in calcium lactate for sometime.
12. Fill a glass with champagne and drop golden caviar with spoon.
13. Energize your New Year or party with this exciting drink.
Serving size Complete recipe
Calories 802Calories from Fat 5
% Daily Value*
Total Fat %
Saturated Fat %
Trans Fat 0 g
Sodium 25 mg1.04%
Total Carbohydrates 103 g34.3%
Dietary Fiber %
Sugars 93 g
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet