Pea Caviar

For the calcium solution:

  • 350g bottled water
  • 2g calcium lactate

For the peas:

  • 200g frozen peas
  • 250g boiling water
  • A pinch of sugar, to taste
  • 2g sodium alginate

Other equipment:

  • Stick blender
  • Syringe

Dissolve the calcium lactate into the water and pour into a bowl.

Blend the peas with the boiling water and sugar until very smooth. Check for seasoning. Add the sodium alginate and blend for another 30 seconds then pass through a fine meshed sieve into a container. Using a syringe drop pea sized spheres of the pea puree into the calcium rich solution. The alginate in the pea puree will react with the calcium salts and create a mini sphere. Allow the peas to ‘cook’ for about a minute before rinsing in fresh bottled water. The peas can be made prior to serving and kept in fresh water until needed.

Serve with very thin slices of cured pork and season with black pepper and lemon zest.


find ingredients

Kalys – Calcium Lactate 100g

Price: £8.99

Kalys – Calcium Lactate (10 x 6g) Sachets

Price: £4.99

Cuisine Innovation – Sodium Alginate 400g

Price: £15.99

Kalys- Sodium Alginate 100g

Price: £9.99