Any Chopped lovers in the house? To say that I am a fan is an understatement!
A young whipper snapper of a chef was on a couple seasons back and showed off his molecular gastronomy skills. Not many competitors on the show hit the pantry in search of agar-agar. So when he did you can bet I was on the edge of my seat anticipating his next move.
I wouldn't sit down and eat a bowl of the stuff (the texture takes some getting used to), but it makes a pretty garnish for desserts and is a sure-fire conversation starter. I garnished these Passion Fruit Cheesecake Parfaits with it and my kids loved it.
How would you use fruit juice caviar?
Fruit Juice Caviar
1/2 cup VEGETABLE OIL (flavorless and one that remains liquid when chilled)
1/3 cup pure FRUIT JUICE (I used passion fruit puree)
1/4 teaspoon AGAR AGAR POWDER (not bar or flakes)
- Pour oil into a tall-ish glass and chill (the oil must be cold).
- In a very small saucepan bring juice and agar agar to a boil. Reduce to gentle simmer and cook 1-2 minutes, or until agar agar is dissolved.
- Let cool 3-5 minutes.
- Fill an oral syringe or a straw with the juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
- Strain caviar using a fine mesh strainer. Rinse well with water.
- Store caviar in water until ready to use.
- Lay on a paper towel-lined plate and pat dry.
I purchase agar-agar powder locally at our Asian grocer or online at Amazon.
Need a Visual?
Here's a video that will give you the gist of making fruit juice caviar.