Orange Caviar is a food/decoration material made with oranges, similar in appearance to caviar. In this recipe, we made an orange caviar with the spherical technique of molecular gastronomy. Spherical on the outside, soft gel on the inside. Imagine orange juice granules exploding in your mouth. Here is that recipe; Orange Caviar.
Orange Caviar
Orange Caviar is a food/decoration material made with oranges, similar in appearance to caviar. In this recipe, we made an orange caviar with the spherical technique of molecular gastronomy. Spherical on the outside, soft gel on the inside. Imagine orange juice granules exploding in your mouth. Here is that recipe; Orange Caviar.
In short, Orange caviar is obtained by mixing orange juice with gelatin and dropping it into oil and suddenly becoming solid. We chose orange for this recipe, but you can make it with any fruit juice you want. You can also choose any fruit juice you like, including pomegranate juice, cherry juice, kiwi juice, strawberry juice.
You can also use orange caviar to decorate desserts and cake recipes, on small canapes or in cold drinks such as lemonade to give it a colorful and pleasant appearance. Fruit caviar is water resistant. It will not dissolve in water if it is not kept for too long. But there is an exception to this; if the water is hot it will melt.
Orange Caviar Ingredients
Instructions
Let the sunflower oil cool in the refrigerator for 2 hours.
Squeeze the juice of the oranges, strain them and put them in a saucepan, add sugar and cinnamon to it and heat it.
Mix them in a pot. Then add clove and dried orange and mix well. Soak the gelatine with 2 tablespoons of water and leave it for 5 minutes, then add it to the pot.
After mixing them well, turn down the stove and let it cool until it does not burn your fingers.
Take the oil out of the refrigerator. Transfer the mixture to the cold oil with a syringe drop by drop.
You can transfer the caviar to a strainer and serve it after washing it 1-2 times with cold water.
Enjoy!
Ingredients
Directions
Let the sunflower oil cool in the refrigerator for 2 hours.
Squeeze the juice of the oranges, strain them and put them in a saucepan, add sugar and cinnamon to it and heat it.
Mix them in a pot. Then add clove and dried orange and mix well. Soak the gelatine with 2 tablespoons of water and leave it for 5 minutes, then add it to the pot.
After mixing them well, turn down the stove and let it cool until it does not burn your fingers.
Take the oil out of the refrigerator. Transfer the mixture to the cold oil with a syringe drop by drop.
You can transfer the caviar to a strainer and serve it after washing it 1-2 times with cold water.
Enjoy!
Recipe Source: mutfaginfatihi
Aarthi
Hi!
Sometimes the caviar, when left outside even for a few minutes, it melts. Is there a way to prevent it from melting quickly, like adding more gelatin. Or is there a special technique while making it, that could give caviar that doesn’t melt in a few minutes. Thanks in advance
Jenise
Hi Aarthi! A little late response, sorry. The oil and water used in the recipe should be cold. If these ingredients are cold, the caviar will not melt immediately.