Raspberry caviar

Vegan desserts Vegetarian
Total: 1 hr 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free

Fruit caviar – in this case made from raspberries – is a simple hack with a big impact! These small, shiny pearls will enhance any dessert and turn it into a real eye-catcher. The fruit puree is cooked with agar-agar and then dripped into ice-cold oil – this causes the surface to set instantly, forming pearls. Whether you serve it with ice cream, panna cotta, fruit carpaccio or even to add a sophisticated touch to a salad, this fruit caviar will bring extra flavour, texture and the wow factor to your plate.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 130 g

To prepare the oil
3 dl sunflower oil
Raspberry puree
100 g raspberries
½ dl water
1 tbsp sugar
½ parcel agar-agar (Betty Bossi)

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.

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