Description
Simple recipe for making edible honey caviar spheres using basic molecular gastronomy techniques.
Ingredients
Scale
- 1 cup liquid honey
- 1 cup cold vegetable oil (must be chilled)
- 1/2 cup water
- 2 grams agar-agar powder
Instructions
- Chill the vegetable oil in the freezer for at least 2 hours until very cold.
- Combine water and agar-agar powder in a small saucepan.
- Heat the water and agar mixture over medium heat, stirring constantly until the agar is completely dissolved (do not boil vigorously).
- Remove the agar solution from the heat and let it cool slightly for about 5 minutes.
- Gently stir the liquid honey into the slightly cooled agar solution.
- Fill a dropper or syringe with the honey mixture.
- Hold the dropper over the chilled oil and slowly release the honey mixture drop by drop into the cold oil. The drops will form spheres as they sink.
- Allow the spheres to sit in the oil for 2 minutes to set their shape.
- Carefully strain the oil and rinse the honey caviar gently under cold running water to remove excess oil.
- Store the honey caviar in a small container until ready to use.
Notes
- The oil must be very cold for the spheres to form correctly.
- Use a syringe or dropper with a wide opening for easier dispensing.
- Rinse the caviar gently to avoid breaking the spheres.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Dessert Topping
- Method: Spherification
- Cuisine: Modern
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 25
- Sodium: 2
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: honey caviar, edible spheres, molecular gastronomy, agar-agar, honey topping