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.
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?
Ingredients
- 1/2 cup VEGETABLE OIL (flavorless and one that remains liquid when chilled)
- 1/3 cup pure low acidity FRUIT JUICE (I used passion fruit puree) (acidic juices such as lemon have given some folks problems)
- 1/4 teaspoon AGAR AGAR POWDER (not bar or flakes)
Instructions
- 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.Â
41 comments
Very cool idea. Now I need to have a fancy dinner so I can use it.
Ha ha! Kalinda 🙂 Yes, a good excuse to entertain! xoLexie
Thank you for a great recipe! Just curious what would happen if I used flake agar agar?
Can you reuse the oil in cooking?
Kelly, I would think so …
I used pomegranate juice and the pearls were great looking but did not really taste like pomegranate- any ideas on how to hype the flavour? Thanks!
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
I loved it but I don’t know if agar agar is sold in Trinidad so is there a substitute I can use
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
There are recipes that use gelatin
How long would they keep please
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. 🙂
Cool! Are the spheres liquid inside or does the agaragar set all the way through?
The agar sets all the way through 🙂
[…] hand at molecular gastronomy, and have some agar and flavouring, there are several tutorials for making your own delicious spherified […]
I want to use this idea to make a blackberry-balsalmic caviar to go on a steak. Would this same concept work?
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!
I’ve used this method to do Balsamic vinegar caviar for mozzarella caprese ans it was amazing!
Hey Tate. If you boil the agar agar in a neutral liquid until it dissolves then reduce heat and simmer for a few minutes, then add it to the blackberry-balsamic sauce, bring back to a boil and simmer for a few more minutes, that should help bring the sauce together and set when it hits the oil. Hope this helps.
What brand of oil are flavorless?? Would it work if we drip it on cold ice water??
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 🙂
Can i use orange tang powder to substitute fruit juice??
I think that would work just fine. Report back if it does. I secretly love Tang 🙂
How long do I need to leave the drops in the oil before removing them?
Angie, the “caviar” forms instantly. So there is not set amount of time you need to leave them in the oil. Just dropper in all your drops and then strain.
Can u mix them with alcohol instead of fruit jiuce
Oh WOW! Brilliant idea Brooke!! So I did a quick google on “does agar and alcohol gel” … and it looks like you can make jello shots using agar … so I would say go for it! Give it a try. The little drops are small … like caviar but with some flavorful liqueur it may be brilliant!!
Good to use this in my drinks …..and believe me people loves it…
Juggy, very creative. I will have to try it! Thanks for sharing.
I did this with my grand-daughters and they loved it. More the process as the texture was a bit strange for them and we used fruit juice off the shelf which was a bit insipid. Passionfruit pulp sounds great and i’ll try mango when my backyard crop ripens. Also thought about rum and coke balls for dad’s afternoon drink. Possibilities are endles…..and exciting
Can I use freshly squeezed juice or pureed fruit?
Will be doing something beautiful for Christmas desserts too.
Could you substitute fruit juice for liqueur?
So, I’ll be making this for a science demonstration in class next week. Can I use any juice, I will be testing out 3 flavors later this week: pineapple (from the dole cans), lime ( from the simply brand), and raspberry lemonade (also from the simply brand). Also, what is the chemical reaction happening here?
I am trying to use Agar flakes and it looks ok but the bubbles. flatten when making they hit the bottom…I am not sure what to do I have. gone from increasing the flakes by 2X and now 5X …still looks like they are flattening at the bottom, I am using lemon juice and sugar and the agar agar.
Hi Bryan, how about trying a non-acidic juice? I think acid may be reacting with the agar, causing it not to set … but I am no scientist 🙂
Hi. My son and I just attempted to make this. Unfortunately when we strained them all we got was mush :(….
Any suggestions?
You have the same name as my high school bestie! Ha! Anyway, I am no scientist, but it seems that high acid juices just don’t work. Maybe google “low acid fruit juice” and try one of them?
I want to make balsamic vinegar pearls with my Caprese salad but I don’t now where to get agar agar. Could I substitute cornstarch?
Hi Virginia … you need agar agar. There is no substitute. Here is some on Amazon. https://www.amazon.com/NOW-Foods-Powder-Ounce-Bottle/dp/B000MGSJ5A/ref=sr_1_6?crid=3A23SHD3E6XJF&dchild=1&keywords=agar+agar&qid=1616263851&sprefix=agar%2Caps%2C239&sr=8-6
Could you use orange? And use freshly squeezed juice?