Brewin’ with Brandi: Espresso Caviar

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!

Mad_scientist_transparent_background.svgIngredients

  • 2 – 3 cups vegetable oil
  • (2) 1/4 oz. packages of powdered gelatin (4 teaspoons)
  • 3 tablespoons cold water
  • 3 oz. espresso – freshly brewed
  • ice
  • 1/4 cup salt for water bath

Equipment Required

  • Plastic squeeze bottle
  • Mesh sieve

Directions

  1. Chill oil overnight in the refrigerator. The oil must be very, very cold for the gelatin to set properly.
  2. In a medium bowl, mix the gelatin and water until combined, then let it stand while you make your espresso.
  3. Pour hot espresso over gelatin mixture and mix until the gelatin is completely dissolved.
  4. 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.
  5. Put oil in a 1 quart metal or glass container.
  6. 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.
  7. Begin dropping the gelatin mixture in the chilled oil, 1 – 3 drips at a time.
  8. Allow the droplets to sit in the cold oil for 3 – 5 minutes, then scoop out and strain in a metal sieve.
  9. Repeat this process until you’ve used all of the gelatin mixture.
  10. Serve immediately over ice cream or any other dessert you think you benefit from a little extra espresso!
  11. 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.

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