Recipe: molecular gastronomy, Mango Caviar (gelification)

The_Food_Avenue_Molecular_Gastronomy.jpg

I wanted to replicate the look of regular caviar fairly easily. So I decided to try this molecular recipe for gelification as it didn't look too difficult! This process created tiny little solid balls of mango puree, which served as a visually appealing decoration. The_Food_Avenue_Molecular_Gastronomy

Ingredients

  • 1/2 cup of vegetable oil
  • 1/3 cup of mango juice puree
  • 1/4 tsp. of agar agar powder

Chill the vegetable oil in a glass or cup.

Mix mango juice and agar agar in a saucepan and bring to boil. Simmer for 2 minutes or until the agar agar dissolves.

Let agar/juice mixture cool for 2 minutes until it looks slightly "gooey". Let droplets of the mixture fall one at a time, into the cold oil. The caviar pearls will form on contact with the oil.

The_Food_Avenue_Molecular_Gastronomy3

The_Food_Avenue_Molecular_Gastronomy2

You can use a squeeze bottle, pipette, or a straw for this, but I found that a whisk worked just as well. The longer you leave it, the thicker the mixture will become and the bigger your droplets will become. If you want smaller droplets, simply reheat the mixture until the desired consistency.

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 use the caviar, take them out of the water and place them on a paper towel.

The_Food_Avenue_Molecular_Gastronomy5

Recipes for the other elements of the above dish:

How did you go? Who would have thought molecular gastronomy could be this simple!! :)