Recipe Cook Time
For the Pomegranate and Mulberry Salad:
Put all the ingredients in a bowl and season with parsley, onion powder, sushi vinegar and rock salt.
Give it a nice mix and serve.
Garnish with mulberries and chopped parsley.
For the Mango Caviar:
In a glass bowl blend 0.8 gms of sodium alginate with the mango juice and set aside.
Make a solution of calcium chloride and water.
In another glass bowl, keep some chilled water.
Using an injection drop the mango and sodium alginate mixture in the calcium chloride mixture.
This is a careful steady process.
Once you drop, this will form pearls or very small balls.
Using a slotted spoon or strainer, spoon out the small pearls and drop them into a bowl of
This is like a rinse.
Strain and drain the excess water.
Spoon on top of salad.