Francesca's Tomato "Caviar"

by Francesca Hutchinson on November 23, 2014
Francesca Hutchinson
(1)
Overall Rating: 0/5 | Kids Rating: 5/5

Description:

I decided to play with spherification. Yes, that is a real word. In short it means; controlled jellification of a liquid which forms spheres when submerged in a bath. Now how fun does that sound? This sounded like a perfect new way to use my tomato powder. Plus, this is something anybody could do if they desired.

Serves: 8

Prep Time: 45 min

Cook Time: 6 min

Total Time: 51 min

Total Time:
Prep Time:
Cook Time:
51 min
45 min
6 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.

Ingredients:

  • 1/2 c. Water
  • 1 tbsp. Tomato Powder
  • 1 clv. Garlic, Raw
  • 0 drop Lemon Juice
  • 1 tsp. Dried Agar Seaweed *(vegetarian gelatin substitute) I used Eden brand Agar Agar
  • 1 c. Canola Oil
  • 1 eyedropper


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Directions:

  1. Place the oil in a glass container and place in the freezer for at least 30 minutes, as the oil needs to be ice cold.
  2. In a small sauce pan combine the rest of the ingredients.
  3. Bring up to a boil, then simmer for 3 minutes, to thoroughly dissolve the agar agar.
  4. Remove from heat and let the liquid cool some before the next step. You want it hot, just not boiling hot. I let mine sit for about 3 minutes.
  5. Strain the tomato juice to remove the garlic pieces.
  6. Use the eye dropper to make droplets on the top of the oil. Some drops were singles, some I made double drops to ensure a variety of sizes.
  7. Let them stay in the cold oil for a minute or two to develop a thin coating to secure the juice inside.
  8. Carefully remove with a slotted spoon and place in another contain with clear cool water to rinse.
  9. Remove with slotted spoon and allow to drain on a paper towel for a moment.
  10. Your little tomato caviar are now ready to use!