Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare the oil
Raspberry puree
How it's done
To prepare the oil
Pour the oil into a tall, narrow container and refrigerate for at least 1 hr. (or freeze for 30 mins.).
Raspberry puree
Puree the raspberries with the water and sugar, pass the mixture through a fine sieve into a small pan. Add the agar-agar, mix well, bring to the boil while stirring. Reduce the heat, simmer for approx. 2 mins., stirring occasionally. Remove the pan from the heat, allow the raspberry puree to cool for approx. 5 mins.
Caviar
Transfer the raspberry puree into a squirt bottle while still warm and squirt it into the cold sunflower oil one drop at a time. Strain the raspberry caviar and rinse it briefly and very carefully in cold water.
| Serve with: | Desserts (e.g. panna cotta, fruit salad, ice cream), salads, appetizers. |
|---|---|
| Tip: | Instead of fresh raspberries, you can also use frozen raspberries that have been defrosted. Fruit caviar can also be made using other types of fruit (strawberries, blackberries, mango, etc.). |
| Note: | After straining, the sunflower oil can be poured back into a bottle and used as normal. |
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