Chef's Quick Tip: Fruit Caviar
This week, Executive Pastry Chef Jamie Caudy shows Tina Redwine how to make some sweet treats.
News 12 Staff
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Feb 6, 2020, 3:07 PM
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Updated 1,533 days ago
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706ds agoThis week, Executive Pastry Chef Jamie Caudy shows Tina Redwine how to make some sweet treats.
Ingredients:
150g Fruit Puree, Juice or Tea
25g Sugar
100g Water
4g Agar Agar
Method:
- Fill a deep 6 or 8 quart container with vegetable oil and cool in the refrigerator for 2 hours or submerge in an ice bath for at least one hour. Oil needs to be cooled to 35 degrees prior to starting.
- Once oil is cold, begin the cooking process of the puree.
- In a sauce pan, whisk all ingredients together and bring to a boil.
- Remove from heat and allow the hot puree mixture to cool just slightly before adding to a squeeze bottle with a very small tip. Approximately 10 minutes.
- Drop small droplets of the hot puree into the cold oil to set.
- Strain the oil and caviar out through a fine mesh strainer into a clean, dry container.
- Store the oil in the new container in the cooler for future use or utilize in some other way.
- Keeping the caviar in the fine mesh strainer, rinse caviar pearls well under cold water to remove excess oil.
- Dry caviar on paper towels and store in a clean air tight dry container lined with a disposable paper towel to catch excess water.
- Add to any beverage for décor or add as a garnish to your favorite dessert.
- Keep refrigerated in an air tight container for up to 5 days.
Contact:
Jamie caudy | Executive Pastry Chef
Mayflower Inn & Spa
Mayflower Inn & Spa
