Make your own Caviar

This post goes with the previous one for the Four Cousins competition, I discovered making your own caviar is really quick and easy for my first attempt. I made Creme  De Menthe caviar which were a delicious peppermint flavour to go with my Springbokkie Panna Cotta's made with Four Cousins Marula liqueur. It took about 20 minutes and my only advice would be to make the flavour as strong as possible as it's lessoned when making caviar for some reason.

I am giving you a general recipe which can be used to make any flavour, most fruits you may use in their raw state but pineapple and kiwi must be cooked as bromelain an enzyme in prevents it from setting. The pineapple works really well but cooked kiwi is not such a great flavour.

Caviar

600g of any flavoured liquid, fruits work well (make it stronger than normal, blend fruits like berries, mango, passion fruit, orange etc)

60g sugar

12 leaves gelatine

1lt frozen sunflower oil

1 small nozzle squeezie bottle

Sponge the leaves of gelatine in water until softened.

Heat half the liquid with the sugar, squeeze out the gelatine and add to heated juice. 

Stir until dissolved, Add the other half cool juice and adjust flavour, adding lemon or sugar and colouring if necessary.

Place into the squeezie bottle, remove the oil from the freezer and squeeze the juice out in spirals into the oil as pictured above.

Chill in the oil in the fridge for 10 minutes then strain.

Keep refrigerated for up to 1 week. 

Pictures and recipe copyright by Tamsyn Wells