Fruit Juice Caviar

Put on your lab coat.

This was my first dabble in to molecular gastronomy. This technique is called “spherification.”

You don’t just have to use juice, you can use any liquid: coffee, vinegar, diluted hot sauce, etc.

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Juice Caviar

Ingredients

• 3/4 cup juice
• 1/2 tsp agar agar powder
• 1 cup vegetable oil, chilled

Instructions

1. Chill your oil in a tall glass in the fridge for 1 hour.
2. Combine your juice and agar agar in a small pot and put on medium high heat. Whisk occasionally until it reaches a boil. Allow to cool for 2 minutes.
3. Using a squeeze bottle, syringe, or even just a spoon, add droplets of your juice into the cold oil. The droplets will sit on the surface for a moment and then fall to the bottom. 
4. Strain your caviar and rinse with cold water. Store in an airtight container for up to 5 days.

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