How to Make Coffee Caviar
This is a very simple molecular gastronomy technique for making these little espresso bubbles that are great for adding flavour and a different texture to desserts.
- 250 ml strong espresso of coffee
- 50 g sugar
- 2 g agar agar powder
Place all ingredients in pot over low heat and bring to a boil for 1 minute. Remove from heat and set aside for 10 minutes. Use a syringe, squeeze bottle or dropper to drop the coffee caviar mixture slowly into a tall container of cold oil. The pearls will form and fall to the bottom. Strain out the pearls from the oil and rinse in cold water until no oily residue remains. Store in an air tight container for up to five days in the fridge.