Apple Caviar
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




Apple Juice: 
1 1/4 pounds golden apples
Apple Reduction:
3/4 pound Granny Smith apples
Caviar:
8 ounces Apple Juice
1/2 teaspoon Alginate
1/8 teaspoon citric acid
Calcium Chloride:
2 cups water
1/2 teaspoon calcium chloride
Garnish:
4 Granny Smith apples, peeled, cored and very cold
1/2 teaspoon cinnamon
 teaspoon balsamic vinegar

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.