Chef's Quick Tip: Fruit Caviar

This 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:
  1. 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.
  2. Once oil is cold, begin the cooking process of the puree.
  3. In a sauce pan, whisk all ingredients together and bring to a boil.
  4. 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.  
  5. Drop small droplets of the hot puree into the cold oil to set.
  6. Strain the oil and caviar out through a fine mesh strainer into a clean, dry container.
  7. Store the oil in the new container in the cooler for future use or utilize in some other way.
  8. Keeping the caviar in the fine mesh strainer, rinse caviar pearls well under cold water to remove excess oil.
  9. Dry caviar on paper towels and store in a clean air tight dry container lined with a disposable paper towel to catch excess water.
  10. Add to any beverage for décor or add as a garnish to your favorite dessert.  
  11. Keep refrigerated in an air tight container for up to 5 days.
 
Contact:
Jamie caudy | Executive Pastry Chef
Mayflower Inn & Spa