Celery Caviar is the one of our pantry staples, they are easy way to brighten your table with an exquisite-looking!
It can be used not only for familiar scandinavian open face sandwiches, but also for decorating salads and other dishes.
1/2 cup sunflower oil (flavorless and one that remains liquid when chilled)
1/3 cup freshly juiced celery juice
1 tsp truffle seaweed powder (from Lofoten Seaweed)
1/4 teaspoon agar agar powder
1.Pour the sunflower oil into a tall glass and chill at least 2 hrs.
2.In a small saucepan bring celery juice and agar agar to a boil. Reduce to gentle simmer and cook 1-2 minutes, or until agar agar is dissolved. Let cool 4-5 minutes.
3.Fill a syringe or a squeeze bottle with the juice. Drop one drop at a time, into the cold oil. Little pearls will form on contact with the cold oil and fall to the bottom. We want t the drops are of the same size, but do not be discouraged if you do not succeed the first time. If the liquid thickens, it’s okay, you just need to heat it up a little and continue.
4.Strain caviar using a fine mesh strainer. Rinse well with water.
5. Store them in water until ready to use. Lay on a paper towel lined plate and pat dry.
To make it raw, use irish moss gel instead agar. Do not heat, just mix until smooth and drop the pearls in the oil. For detailed instructions get our Gourmet Raw Cakebook. You fill find the details in the strawberry rhubarb midsummer dessert in the book.