Made possible by funding from 
Apple Caviar
Chef Ferrán Adriá of El Bulli - Roses, Spain
As demonstrated at Lo
Mejor de la Gastronomía 2003
Adapted by StarChefs
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.
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