Oysters with Passion Fruit Caviar

Gelification: agar agar can be used to create a variety of gel shapes, even the passion fruit caviar pearls of this recipe. Using agar agar an entire pearl of a gummy-like gel (due to the unique properties of the agar) is formed, rather a tough membrane encapsulating a pop of liquid.

½ cup of vegetable oil

⅓ cup of passion fruit juice puree

¼ tsp. of agar agar powder

Chill the vegetable oil in a tall glass. Mix passion fruit juice and agar agar in saucepan and bring to boil. Simmer for 2 minutes or until agar dissolves. Let agar/juice mixture cool for 5 minutes. Fill a straw with the cooled mixture and let droplets of it fall from the straw, one at a time, into the cold oil. The caviar pearls will form on contact with the oil. Strain the caviar out of the glass and rinse with water. Until you’re ready to use them, store them in water. When you’re ready to top your oysters with the caviar, simply take them out of the water and place them on a paper towel. Pat them dry and top your oysters.

Use 1 gram of agar for every 100 ml of liquid.

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