Fruit Juice Caviar
Put on your lab coat.
This was my first dabble in to molecular gastronomy. This technique is called “spherification.” That’s all I know about that. What I do know is that you don’t just have to use juice, you can use any liquid: coffee, lemon juice, whateva’.
Juice Caviar
Ingredients
- 3/4 cup juice
- 1/2 tsp agar agar powder
- 1 cup vegetable oil, chilled
Instructions
- Chill your oil in a tall glass in the fridge for 1 hour.
- 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.
- 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.
- Strain your caviar and rinse with cold water. Store in an airtight container for up to 5 days.