Get ready for a gastronomical journey, friends! Brandi goes all mad scientist on us with today’s recipe, featuring a rather unique treat: Espresso Caviar. Watch her craft this crazy concoction!
- 2 – 3 cups vegetable oil
- (2) 1/4 oz. packages of powdered gelatin (4 teaspoons)
- 3 tablespoons cold water
- 3 oz. espresso – freshly brewed
- 1/4 cup salt for water bath
- Plastic squeeze bottle
- Mesh sieve
- Chill oil overnight in the refrigerator. The oil must be very, very cold for the gelatin to set properly.
- In a medium bowl, mix the gelatin and water until combined, then let it stand while you make your espresso.
- Pour hot espresso over gelatin mixture and mix until the gelatin is completely dissolved.
- Transfer the melted gelatine mixture to the plastic squeeze bottle and let it sit for a few minutes to cool down before you start the caviar making process. If it’s too hot, the caviar will be misshapen.
- Put oil in a 1 quart metal or glass container.
- Prepare an ice bath by filling a larger bowl with ice and water until it is 2/3 full, then add salt and stir thoroughly. Rest the chilled oil bowl on top.
- Begin dropping the gelatin mixture in the chilled oil, 1 – 3 drips at a time.
- Allow the droplets to sit in the cold oil for 3 – 5 minutes, then scoop out and strain in a metal sieve.
- Repeat this process until you’ve used all of the gelatin mixture.
- Serve immediately over ice cream or any other dessert you think you benefit from a little extra espresso!
- You can store leftovers in an airtight container in the fridge; just add enough oil to cover them and they’ll remain moist for about a week.