Tradition goes Molecular

Tradition goes Molecular

Deconstructed Apples Dipped in Honey


If you are a fan of our brand or our blog, you know we are all about TRADITION MEETS DESIGN. This Rosh Hashana, we’re taking it to a whole new level: tradition meets molecular gastronomy.

The Jewish new year is around the corner. And with it comes the tradition of eating apples dipped in honey to evoke a ‘sweet’ new year.

As designers, we are always on the hunt for new trends; not only in design, but also in other areas—like the kitchen. This time, we’re focusing on the art of cooking.   

After researching different molecular cooking techniques, we found that doing basic spherification (aka making ‘caviar’ out of anything you want) is not as hard as it sounds. On the contrary, it’s pretty easy!

We decided to make honey caviar to pair with carpaccio apple slices and garnish with pomegranate seeds, which symbolize abundance for the new year. Sounds fancy, delicious and difficult, right? Well it is fancy and delicious—but not difficult. But you don’t have to tell your guests that!

Impress your friends and loved ones with this easy recipe.



  • 2-3 Apples approx (any type, but we suggest using Granny Smiths as the sour flavor pairs nicely with the sweetness of the honey) 
  • Lemon juice (To keep the apples from oxidizing, aka turning brown) 
  • Pomegranate seeds 
  • ½ cup honey 
  • Water 
  • 2 g sodium alginate* or agar-agar 
  • 5 g Calcium lactate*

*You can buy sodium alginate and calcium lactate from Modernist Pantry, a brand that is OU Kosher certified (Pareve).


  • Mandolin slicer 
  • Caviar maker or any syringe/dropper 
  • Slotted spoon



Honey Caviar:

Combine the water, honey and sodium alginate in a small saucepan. Heat, stirring, until the mixture comes to a boil. If necessary, you can use a hand blender. This part might take a bit longer than you’d expect, but be patient. You’ll get there.

Pour the mixture in a bowl and let it sit for 15 minutes to cool and allow air bubbles to escape.   

Prepare a calcium lactate bath by mixing 5g of calcium lactate and 4 cups of water.

Using a syringe, drip caviar-size drops of the honey mixture into the calcium lactate mixture.

If you get honey noodles instead of honey drops from the syringe, that means your honey mixture is too dense. Add more water and bring it to a boil again.

Using the small slotted spoon, quickly remove the pearls from the calcium lactate mix and rinse with cold water. Put them on a paper towel to drain off excess moisture.

For an optimal burst-in-your-mouth effect, serve within 15 minutes. Store the honey caviar in its original solution for a maximum of 12 hours before serving. If you wait this long the honey caviar will be completely congealed, but it should remain very tasty!

If you’d like to learn more about the spherification process, here are a few links that were of good use to us. Once you watch the video, you’ll see it’s easier than it sounds!

VIDEO: Making Honey Caviar

Spherification Basics

Apple Carpaccio:


Thinly slice the apples and discard the seeds. Arrange apple slices on a platter and drizzle with lemon juice to prevent oxidation. Garnish with pomegranate seeds and pair with the honey caviar pearls.

To Serve:

When it comes to serving, get as creative as you’d like. You can serve an individual portion to each guest as an appetizer or serve in a large dish for a more abundant buffet.


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