Frozen Vodka–Caviar Cloud

A deconstructed martini experience — crisp vodka granita layered with Beluga caviar and a light crème fraîche foam. Served in a frosted crystal bowl with a mother-of-pearl spoon for an ethereal “frozen ocean” impression.

Yield: 10 servings
Prep Time: 2 hours (including freezing)
Active Time: 25 minutes
Service Temperature: −6 to −2 °C
Style: Deconstructed frozen cocktail / savory dessert hybrid

Frozen Vodka Caviar Cloud Pdf
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Ingredients

Vodka Granita

  • 400 ml premium vodka (Beluga, Chopin, or Grey Goose VX)

  • 80 ml filtered water

  • 10 ml dry vermouth

  • 5 ml saline solution (2 % salt in water)

  • Optional: 1 ml lemon tincture or expressed zest oil for brightness

Crème Fraîche Foam

  • 200 ml crème fraîche (full-fat, cold)

  • 100 ml light cream (30–35 %)

  • 1 g sea salt

  • 3 g sugar (optional, to round acidity)

  • 1 iSi whipper + 1 N₂O charger

Caviar Layer

  • 50 g Beluga caviar (≈ 5 g per serving)

Garnish & Presentation

  • 10 frosted crystal bowls or coupe glasses

  • 10 mother-of-pearl spoons (chilled)

  • Optional: edible silver leaf or tiny dill blossom for accent

Equipment

  • Mixing bowl & whisk

  • Freezer-safe shallow pan (metal preferred)

  • Fork (for granita scraping)

  • iSi siphon + N₂O charger

  • Refrigerator or blast chiller

  • Fine spatula

Method

1) Prepare the Vodka Granita

Combine vodka, water, vermouth, saline, and optional lemon tincture in a bowl.

Pour into a shallow metal pan; place flat in the freezer at −18 °C.

After 30 minutes, scrape with a fork to break ice crystals.

Repeat every 20 minutes for 2 hours until a fine, snowy texture forms.

Store covered in the freezer until plating.

2) Make the Crème Fraîche Foam

Whisk crème fraîche, cream, salt, and sugar until smooth.

Strain into the siphon; charge with one N₂O cartridge.

Shake gently and refrigerate for at least 30 minutes before use.

3) Assemble the Dish-Cocktail

Scoop 2 tbsp vodka granita into the center of a frosted crystal bowl.

Gently pipe a thin layer of crème fraîche foam over the granita.

Nest ~5 g Beluga caviar on top of the foam using a chilled spoon.

Optional: add a sliver of silver leaf or a tiny dill blossom as a visual accent.

Service Presentation

Temperature: Serve at −4 °C to preserve granita texture without hardening.

Utensil: Mother-of-pearl spoon only (no metal).

Server’s line:
“A frozen martini reimagined — vodka snow, crème fraîche cloud, and Beluga caviar, balancing ice, sea, and silk.”

Chef / Mixologist Notes

Texture balance: Granita should be light and crystalline — avoid over-scraping into slush.

Flavor harmony: The crème fraîche foam acts as the ‘vermouth’ counterpoint to the vodka’s sharpness.

Variation: Infuse the vodka base with kombu or dill for Nordic nuance, or add yuzu zest for brightness.

Pairing: Complements raw scallop, oyster tartare, or blini amuse-bouches.