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Apple Caviar

By Chef Ferrán Adriá of El Bulli - Roses, Spain

As demonstrated at Lo Mejor de la Gastronomía 2003

Yield: 10 Servings

Ingredients:

Apple Juice

1 ¼ pounds golden apples

Apple Reduction

¾ pound Granny Smith apples

Caviar

8 ounces Apple Juice

½ teaspoon Alginato

1/8 teaspoon citric acid

Calcium Chloride

2 cups water

½ teaspoon calcium chloride

Garnish

4 Granny Smith apples, peeled, cored and very cold

½ teaspoon cinnamon

3/8 teaspoon balsamic vinegar

Method:

For Apple Juice:

Wash and core apples and cut into quarters. Purée apples and pour liquid into a tall and narrow container. Freeze about 30 minutes so that the impurities solidify and rise to the top. Remove from freezer and extract impurities with a skimmer. Strain juice and reserve.

For Apple Reduction:

Wash and core apples and cut into quarters. Purée apples and pour liquid into a tall and narrow container. Freeze about 30 minutes to solidify impurities, which will rise to the top. Remove from freezer and extract impurities with a skimmer. Strain juice and place over medium heat until reduced to caramel consistency.

For Apple Caviar:

While cold, mix 1/3 of juice with Alginato in blender until Alginato has dissolved. Heat mixture to 205°F, then remove from heat and stir in remaining juice. Add baking soda and stir to dissolve. Strain and freeze until service.

For Calcium Chloride:

Dissolve the calcium chloride in water and reserve.

To Serve:

Purée Granny Smith apples and freeze in a very tall and narrow container 5 minutes. Fill 4 syringes with apple solution. Release one drop at a time into Calcium Chloride and cook 1 minute in water. Strain and rinse caviar in cold water bath. Drain and add 2 teaspoons of Apple Caviar. For each serving, put ¾ ounce of caviar in a cylindrical mold, season caviar with a little Apple Reduction, cinnamon and 3 drops vinegar. Seal and serve.

Source: Star Chefs, magazine for culinary insiders

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