Melon Caviar

For the Cantaloupe melon juice
1 Cantaloupe melon 500 g

1. Peel the melon and remove the pips.
2. Shred the flesh of the melon in a blender.
3. Pass the juice obtained through a superbag.
4. Keep in the fridge.

For the Cantaloupe melon spherical caviar base
250 g Cantaloupe melon juice (preparation above)
2 g Algin

1. Mix the Algin with 1/3 of the melon juice.
2. Shred in a blender to obtain an even mixture without lumps.
3. Mix with the remaining 2/3, strain and keep at room temperature for 30 min.

For the Calcic bath
6.5 g Calcic
1000 g water

1. Dissolve the Calcic in the water with a beater.
2. Put the mixture in a container that allows for a height of about 5 cm.
3. Keep.

For the melon caviar

1. Fill 4 syringes with the melon caviar mixture.
2. Drip into the water and Calcic mix. Leave to cook for 1 min.
3. Strain and wash the melon caviar obtained in cold water, strain off the excess water.
4. Put 25 g melon caviar in a container (for example, a caviar tin).
5. Put 8 passion fruit seeds and a sprig of fresh mint on top of the caviar.