For anyone who ever enjoyed a chemistry set, and wants to put that fun on the table, this one’s for you. With the simple addition of agar agar powder to your pantry, and a small squeeze bottle, you’re set to go. And its all about proportions, so you can make as much or as little as you want.
INGREDIENTS
Raspberry puree
Agar agar powder
Vegetable oil (or any neutral oil)
DIRECTIONS
The ‘starting’ ratio is 1 gram of agar agar powder to 100 grams of puree. If you increase the amount of agar agar, you will get a firmer result; I recommend starting with 1.5 to 2 grams at first. The firmer result is easier to work with, and makes your first/practice round less intimidating.
Start by putting a quantity of neutral oil in a glass measuring cup – about 2 cups – in your freezer.
In a small sauce pan, heat the puree on medium low heat, adding the agar agar powder when the puree looks like it wants to boil. Stir the powder into the puree, and let it come to a boil.
Let the puree boil for a couple of minutes, then take it off the heat to start cooling.
Once the puree has cooled some, pour some into the squeeze bottle.
After the oil has been in your freezer for about 30 minutes, remove it, and carefully start dripping the puree mixture into the oil, one small drop at a time. The ‘pearls’ of puree will settle to the bottom.
Once you’ve made as much as you want, strain out the caviar by pouring the oil and caviar through a sieve. You can save the oil for re-use.
Gently run water over the caviar to rinse off any oil that is clinging, then place it into a container. Cover the container with cling film, allowing the film to settle on the top of the caviar so there is as little air as possible.
The caviar will keep in your fridge, giving you time to plan for its use.
never 2 old 2 start cooking 