Apple Caviar

Ingredients

1 1/4 pounds golden apples
Apple Reduction:
8 ounces Apple Juice
1/2 teaspoon Alginate
1/8 teaspoon citric acid
2 cups water
1/2 teaspoon calcium chloride
Garnish:
4 Granny Smith apples, peeled, cored and very cold
1/2 teaspoon cinnamon

Preparation

1
For Apple Juice: Wash and core apples and cut into quarters. Purée apples and pour liquid into a tall and narrow container. Freeze about 30 minutes so that the impurities solidify and rise to the top. Remove from freezer and extract impurities with a skimmer. Strain juice and reserve.
2
For Apple Reduction: Wash and core apples and cut into quarters. Purée apples and pour liquid into a tall and narrow container. Freeze about 30 minutes to solidify impurities, which will rise to the top. Remove from freezer and extract impurities with a skimmer. Strain juice and place over medium heat until reduced to caramel consistency.
3
For Apple Caviar: While cold, mix 1/3 of juice with Alginate in blender until Alginate has dissolved. Heat mixture to 205°F, then remove from heat and stir in remaining juice. Add baking soda and stir to dissolve. Strain and freeze until service.
4
For Calcium Chloride: Dissolve the calcium chloride in water and reserve.
5
To Assemble:
6
Purée Granny Smith apples and freeze in a very tall and narrow container 5 minutes. Fill 4 syringes with apple solution. Release one drop at a time into Calcium Chloride and cook 1 minute in water. Strain and rinse caviar in cold water bath. Drain and add 2 teaspoons of Apple Caviar. For each serving, put ¾ ounce of caviar in a cylindrical mold, season caviar with a little Apple Reduction, cinnamon and 3 drops vinegar. Seal and serve.
7
Place approximately 2 tablespoons of caviar into mold or decorative tin, i.e. a real caviar tin as pictured. Garnish with passion fruit and a mint leaf.

Tools

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Yield:

1.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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