I am prepared to make fruit caviar to go with my gravlax presentation over new years but want to make sure that these spheres retain their liquid center and don't become totally gelled-over balls with out a liquid core. Everything that I read suggests that they shouldn't be kept in the solution for more than 30 seconds and consumed quickly (max 10 - 20 minutes). Otherwise they become solid masses.
I have used the Flavor Pearls produced by Christine Le Tennier (FR) which have a long shelf life and, once opened, can be stored for 3-weeks refrigerated. They retain a liquid center
Here's my question:
1. What can I do to retain a liquid center while producing small caviar from fruit
2. how can I store these and retain the liquid center so that I can prepare a quantity 3 days in advance?
BuzLevin@GMail.com
