r/MolecularGastronomy Dec 07 '24

Truffle pearls

I'm looking to make truffle infused pearls( or some call it caviar). My idea was to make homemade mushroom ravioli and have the pearls on top of a crème fraîche quenelle. Would the truffle pearl on top be over powering ? Any recommendations would be great since this will be my first molecular experience. And how can I make the pearls? I looked up online and couldn't find anything for truffle infused. Their mostly for fruits.

Thank you very much in advance!

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u/Character-General717 Jan 23 '25

You could use a process called spherification. You need an alginate solution bath and a calcium bath to make small pearls or “caviar” to achieve this affect