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Passion Fruit Juice Caviar

Passion Fruit Juice Caviar

You can show off your brilliant gastronomy skills with this great little recipe using just passion fruit juice and agar-agar. Agar-agar is a seaweed-based vegetarian gel, used as a thickener and useful in thickening all types of jellies, puddings, and custards. This recipe makes a beautiful garnish for desserts and is the sure fire conversation starter you were seeking when you decided to master a few of our molecular recipes.

  Total Time: 30 Min 

  Yield: Serves 4


  •  1/2 cup vegetable oil (flavorless and one that remains liquid when chilled)
  • 1/3 cup pure fruit juice  non-acidic —meaning no citrus juice (passion fruit)
  • 1/4 teaspoon Cape Crystal agar agar powder— flakes or bars will not work

How to Make It:

Step 1:


 Pour oil into a tall glass and chill (the oil must be cold).

Step 2:

 In a very small saucepan bring the juice and agar agar to a boil.
 Reduce to gentle simmer and cook 1-2 minutes until the agar agar is dissolved.
 Let it cool 3-5 minutes.

Step 3:

Fill a syringe or a squeeze bottle 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.

Step 4:

Strain caviar using a fine mesh strainer or spherification spoon. Then rinse well with water.
Lay on a paper towel-lined plate and pat dry. Store caviar in water until ready to use.

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