Citron caviar

Beads sit on the flesh and burst separately; no juice pooling in the shell.

Raw sweet flesh with acid delivered in bursts instead of a wash.

Oily cured fish needs acid that arrives late; the vesicles hold until you chew.

Lactic fat carries the beads and stops them rolling off the plate.

Iodine cream against popping acid; texture is doing as much work as flavour.

Drop the pearls into the glass and they release over the length of the drink.

A cream centre needs an acid puncture; this one punctures in a dozen places.

Cocoa butter coats the tongue, then the vesicles cut through it individually.

Sweet shellfish and acid with no liquid attached. Nothing dilutes, nothing weeps.

Two roes, one salt and one sour. The mimicry is the joke and it holds up.

Peppery oil coats, then the beads break through it. Dressing without emulsifying.