Caviar By Liquid Spherification
Ingredients:
1/3 cup desired liquid for spherification
1 heaping teaspoon agar agar flakes
2 cups neutral oil, chilled (e.g. canola, vegetable)
Required Equipment:
Pipette / medicine dropper
Small saucepan
Fine mesh strainer
Tall glass
MEP Considerations: Low
The oil will need to be chilled in the freezer for at least 3 hours prior to spherification. If you need to make a large batch of caviar, I suggest freezing the oil in 2 separate glasses at the same time so that you can switch between the two chilled glasses.
Agar agar is a vegetarian gelatin substitute that comes in multiple forms. I have used flakes for this recipe, but if you are using the powder it is much more concentrated. I would suggest adding 1/4 teaspoon to begin with if you are using agar agar powder and adjust as needed.
Instructions:
Fill a tall glass with the neutral oil and put in the freezer to chill for at least 3 hours, or overnight, if possible.
Set up your spherification equipment by gathering a pipette, small saucepan, glass, and a fine mesh strainer. Place the fine mesh strainer over the glass. The process is time sensitive and you will need to move quickly to ensure appropriate spherification.
Once the station has been setup, remove the chilled oil from the freezer and place on the countertop.
Combine the preferred liquid and agar agar flakes in a small pot and bring the mixture to a simmer over low to medium heat. Simmer the mixture for 60-90 seconds until the agar agar has completely dissolved.
Remove the mixture from the heat and use the pipette to drop the liquid in the oil. Each droplet should begin to slowly sink into the oil, forming a sphere. Continue to drop the hot liquid into the chilled oil.
Scoop out the caviar and place on the fine mesh strainer to remove any excess oil. Rinse gently with cold water and then place the caviar on a paper towel to remove any excess water.
Collect the caviar and store in the refrigerator for up to 2 days.
