Home Dairy Free Fruit Juice Caviar

Fruit Juice Caviar

March 21, 2013

Agar-agar is the seaweed-based gelatin I use to thicken my nondairy yogurt. You can use it to make kanten as well. But what this guy did was pure brilliance! He made Fruit Juice Caviar.

Fruit Juice Caviar

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.

Agar-agar is the seaweed-based gelatin I use to thicken my nondairy yogurt. You can use it to make kanten as well. But what this guy did was pure brilliance! He made Fruit Juice Caviar.

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 surefire 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

Fruit Juice Caviar

Ingredients

  • 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)

Instructions

  1. Pour oil into a tall-ish glass and chill (the oil must be cold).
  2. 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.
  3. Let cool 3-5 minutes.
  4. 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.
  5. Strain caviar using a fine mesh strainer. Rinse well with water.
  6. Store caviar in water until ready to use.
  7. Lay on a paper towel-lined plate and pat dry. 
https://www.floandgrace.com/2013321how-to-make-fruit-juice-caviar-html/

 

15 comments

More Good Stuff

15 comments

Kalinda March 23, 2013 at 12:36 am

Very cool idea. Now I need to have a fancy dinner so I can use it.

Reply
Lexie March 24, 2013 at 2:08 am

Ha ha! Kalinda 🙂 Yes, a good excuse to entertain! xoLexie

Reply
Kelly August 12, 2014 at 1:48 pm

Thank you for a great recipe! Just curious what would happen if I used flake agar agar?

Reply
Kelly August 12, 2014 at 4:30 pm

Yes, definitely. Just look online for measure equivalents of flakes to bar to powder. Flakes and bar just must be boiled longer to fully dissolve. Hope that helps 🙂 xoLexi

Reply
Linsey Boodoo March 28, 2015 at 6:12 pm

I loved it but I don’t know if agar agar is sold in Trinidad so is there a substitute I can use

Reply
Lexie April 10, 2015 at 1:05 am

Linsey, agar agar has such a unique chemical make up. I really can’t think of anything like it that gels like it does at room temperature. Hope that helps. xoLexie

Reply
lisa October 23, 2016 at 7:34 am

How long would they keep please

Reply
Alexa October 24, 2016 at 10:37 am

Hi Lisa, that’s a good question. I’ve never made them and stored them. I would say keep them refrigerated in the oil (maybe water) for 3-5 days? Sorry I can’t be more help here. 🙂

Reply
Sanna November 20, 2016 at 2:06 pm

Cool! Are the spheres liquid inside or does the agaragar set all the way through?

Reply
Alexa November 21, 2016 at 10:26 am

The agar sets all the way through 🙂

Reply
Review: Vegetarian Caviar Club – Terence Eden's Blog December 26, 2016 at 5:05 am

[…] hand at molecular gastronomy, and have some agar and flavouring, there are several tutorials for making your own delicious spherified […]

Reply
Antonio Tate April 11, 2017 at 9:35 pm

I want to use this idea to make a blackberry-balsalmic caviar to go on a steak. Would this same concept work?

Reply
Alexa April 17, 2017 at 6:50 am

Antonio, wow! That sounds divine. The only thing I can think of that might cause it not to work is that the acidity of the vinegar may cause it not to set up properly. But it’s worth a try. I love challenges like this 🙂 Perhaps if you cook/reduce the balsamic down that might reduce the acidity enough. Have fun and report back!

Reply
Jean May 22, 2017 at 5:47 pm

What brand of oil are flavorless?? Would it work if we drip it on cold ice water??

Reply
Alexa May 23, 2017 at 2:37 pm

Hi Jean, Though I don’t use it in cooking, something like Canola would work just fine as would avocado or light olive oil. It needs to be dropped into oil (as oil and water do not mix and so the drops are formed because of this). I hope that helps 🙂

Reply

Leave a Comment