Fruit Caviar - Molecular Gastronomy

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Introduction: Fruit Caviar - Molecular Gastronomy

Science of Cooking

This is an entry in the
Science of Cooking

This instructable explains the basics of fruits spherification.
It gives example of desserts with orange, lemon, raspberry and kiwi.

For your first try I recommend a fruit with strong taste like lemon.

Step 1: Ingredients

- Fruit juice
- Sugar
- Agar Agar
- Water
- Yogurt
- Cold vegetable oil
- Syringe
- Jar

Step 2: Prepare the Mixture

In a cooking pot, mix the following ingredients:

One portion of fresh fruit juice, the same quantity of water, half the amount of sugar and some Agar Agar.
The more you put Agar Agar, the firmer the result will be. For one orange I recommend 1/4 tsp (1 gramme) of Agar Agar.

Step 3: Boil the Mixture

Boil the mixture until having a homogeneous solution.
When it is still hot, use a syringe to take some liquid.

Step 4: Make Pearls

Drops by drops, put the liquid in the jar containing cold vegetable oil.
It should form some pearls at the bottom of the jar.

Step 5: Separate Oil From Pearls

Fruits pearls are ready but mixed with oil.
To separate the oil from pearls we will wash them with some water.
It is easy to clean as long as oil is less dense than water and pearls are more dense.

Step 6: Orange Pearls Presentation

There is many ways to eat fruits pearls, here is an example.
Cut an orange in two, remove the inside and fill with yogurt.
Then just add the orange caviar on the top.

Step 7: Lemon Pearls

To make lemon pears, use the same process:
- Mix fresh lemon juice, water, sugar and Agar Agar.
- Boil the mixture.
- Drop it in a jar filled with cold vegetable oil
- Clean lemon pearls

Step 8: Presentation of Lemon Caviar

Put some lemon caviar on top of some yogurt and add a slice of lemon.

Step 9: Raspberry Caviar

The same process can be use with raspberry juice.
The red color makes beautiful pearls.

Step 10: Presentation of Raspberry Caviar

On top of some yogurt, add the raspberry caviar with some raspberry

Step 11: Kiwi Caviar

Use the same process with some fresh kiwi juice. For a greener color you can use food coloring. In this picture I used one drop of blue and one of yellow.

Step 12: Presentation of Kiwi Caviar

On top of some yogurt add the kiwi caviar with some fresh slices of kiwi.

Step 13: Video

Watch the result in video.

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    Tips

    I used to work in a biolab, so just to add clarification for those who want to know specific measurements, with agar you want to think of it in terms of percentage. So if you want a firm gel you would want 1-2% agar (measured by mass). A less firm gel would be in the 0.5% range (again by mass). So for example, if you have 50 grams of juice and you want a decently firm agar gel, you will add 1 gram of agar to your boiling pot. If you want that same juice to be less firm, go for a 0.5% mixture and add 0.5 gram of agar to your boiling pot.

    Try to experiment with different amounts and see what level of firmness you prefer!

    9 Questions

    Does clear gelatin work as a substitute to Agar Agar?

    0

    Can the sugar be avoided? I would like to do this for my baby (10 months old), thank you so much!

    Be aware that babies shouldn't eat honey until at least 1 year old.

    2

    You can use honey or agave honey to sweeten it but I'm not sure if a baby can eat it safely because the pearls are so small and slippery and maybe he will choke instead of chew or assure he can swallow propperly under supervision just to be sure, or make a regular size agar agar gelatin. Just a thought. Good luck :)

    0

    I've never tried without sugar. If you do, I would recommend to put less water to have a stronger fruit taste.

    0

    Does this work with every fruit/ vegetable? I think that it would be cool to make some lemon and lime fruit caviar and put them in a sprite or lemonade.

    0

    Perhaps a silly question - how long can these be stored (in the fridge, I assume)

    It might be cool to make different colours/flavours then use combinations to decorate cupcakes etc (I'm referring to kids making & eating them of course....I am much to mature to do that.... :-) )

    0

    Such a good idea to use it to decorate cupcakes !!! (I mean for kids ... I am much to mature to do that ..;)
    I have been eating them after 24h and it was still good. I would not wait much more as it is still fresh fruits.

    I wonder if they would survive freezing? The change in texture might be interesting too (again, for the kids...)

    I'm a science geek so I find this soooo cool - I (I mean the kids) are going to have to try this and go through the other recipes in this section

    Thanks so much!

    What is the normal amount of liquid/agar amounts? Saying "juice of one orange" is 1/4tsp of Agar isn't exactly a stable measurment.

    3 Comments

    What do they taste like? Are they juicy in the middle or firm? I plan on trying these for sure! One question, though. Do you think gelatin would work as a substitute for the Agar Agar? Thanks!

    Great tutorial! I made this several years ago with gelatin and is the same result, but the quantities will be different. You will need 1 tbsp per 1 cup of liquid. You can make it with dense jell-o too (the recipe ask for 2 cups of water, but you will need just 1). This method is awesome to garnish meats and desserts. I'm not sure if a baby can eat it safely because the pearls are so small and slippery and maybe he will choke instead of chew. Just a thought. Good luck! ;)

    They are firm in the middle. The best taste was the one with lemon, because you have a strong fruit taste. I think gelatin would work as well but not I didn't try.