Pomegranate Caviar

January 21, 2016

pomegrante-caviar

Pomegranates are all the craze with their delicious anti-oxidants. We took our favorite fruit and applied a little molecular gastronomy to bring out the yumminess without all the seeds. We teamed up with Jessica Tom author of Food Whore to devise these pearly beads of goodness.

To create: Fill a tall glass with canola oil and place in freezer for 30 minutes. P.S. -you want a tall glass because the “caviar” needs time/space to gel as they fall to the bottom. In a small saucepan, combine 2 grams of agar-agar with 3/4 cup of pomegranate juice. Bring to a boil. Pour the mixture into a bowl. Remove the oil from the freezer. Using a pipette, drip the pomegranate mixture into the oil. The drops will solidify as they descend. If the pomegranate-agar mixture cools and solidifies before you can use it, simply remelt it in a saucepan again. When done, remove the caviars with a sieve and rinse with cold water. Serve in drinks (flavored boba anyone?), on salads, in desserts, on smoothie bowls, on toasts, or enjoy them on their own.
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