Beetroot and Apple Caviar
Two liters vegetable oil chilled in the freezer
300g Beetroot juice
300g Apple juice
Note - the juices will be reduced to get 300g total liquid – they are only reduced to intensify their flavour so you could skip this step and just start with 300g total liquids.
3g Agar (1% of total liquids weight)
The start of this preparation is the same as for making a gel –
First reduce the juices to intensify their flavour. - Mix the juices together with a pinch of salt and place in a pan to bring the liquid to a simmer. Gently reduce the liquid by half, intermittently skimming any froth that forms on the top of the juice. You should end up with 300g of total liquid.
Allow the reduced Beetroot and apple liquid to cool down to room temperature.
Whisk the 3g Agar into the 300g of cooled juice mixture and place it back on the heat. Bring to a simmer whilst stirring.
Now – Pour the hot liquid into a squeeze bottle (or you can use a pipette, syringe or ‘Caviar box’ to form your spheres– if so pour the liquid into a bowl ready to use). Let the Liquid cool a little (but not enough that it begins to gel, - don’t let it get bellow 45C)
Pour the cold oil that’s been chilling in the freezer into a tall container; now drip the agar mix into the cold oil from a small height.
The droplets will gel as they are cooled by the oil and form into small ‘caviar’ spheres which sink to the bottom of the container.
Sieve out the set spheres and rinse under hot water. The ‘Caviar’ is now ready to serve.
Note – These spheres are set all the way through, for spheres, orbs and caviar with a liquid centre look and my post on Sodium Alginate and Reverse Spherification
Back to Agar Overview
Back to Molecular Basics