I'm delighted to present the El Bulli recipe for apple caviar, as demonstrated to a delighted audience at Lo Mejor de la Gastronomía 2003 in San Sebastian by a member of Ferran Adrià's team.
Ingredients (for a large quantity)
A commercial spherification kit comprising: alginic acid, calcium chloride, syringes, slotted spoon.
1¼ pounds golden apples (for the apple juice)
¾ pound Granny Smith apples (for the apple reduction)
½ teaspoon calcium chloride
½ teaspoon alginato
⅛ teaspoon baking soda
½ teaspoon cinnamon
⅜ teaspoon balsamic vinegar
4 Granny Smith apples, peeled, cored and very cold (for garnish)
Preparation
For the Apple Juice:
Wash and core the apples and cut into quarters. Purée the apples and pour the liquid into a tall and narrow container. Freeze for about 30 minutes so that the impurities solidify and rise to the top. Remove from freezer and extract impurities with a skimmer. Strain the juice and reserve 250ml.
For the Apple Reduction:
Proceed exactly as for the apple juice, but using the Granny Smith apples. Strain the juice and place over a medium heat until reduced to caramel consistency.
For the Apple Caviar:
While cold, mix ⅓ of the apple juice with alginic acid in a blender until the alginic acid has completely dissolved. Heat the mixture to 96°C (do not allow to boil!), then remove it from heat and stir in remaining juice. Add the baking soda and stir to dissolve. Strain and freeze until service.
Service
Purée Granny Smith apples and freeze in a very tall and narrow container for 5 minutes. Fill 4 syringes with apple solution. Release one drop at a time into calcium chloride solution and leave for 1 minute in the liquid. Remove the caviar using the slotted spoon, then rinse the caviar in a cold water bath and drain. For each serving, put ¾ ounce of caviar into a cylindrical mold, season the caviar with a little apple reduction, small pieces of apple, a dash of cinnamon and three drops of balsamic vinegar.
I don't have any photos of this recipe being prepared, but I do have a video clip from the demonstration at Lo Mejor de la Gastronomía. Enjoy.
Ingredients (for a large quantity)
A commercial spherification kit comprising: alginic acid, calcium chloride, syringes, slotted spoon.
1¼ pounds golden apples (for the apple juice)
¾ pound Granny Smith apples (for the apple reduction)
½ teaspoon calcium chloride
½ teaspoon alginato
⅛ teaspoon baking soda
½ teaspoon cinnamon
⅜ teaspoon balsamic vinegar
4 Granny Smith apples, peeled, cored and very cold (for garnish)
Preparation
For the Apple Juice:
Wash and core the apples and cut into quarters. Purée the apples and pour the liquid into a tall and narrow container. Freeze for about 30 minutes so that the impurities solidify and rise to the top. Remove from freezer and extract impurities with a skimmer. Strain the juice and reserve 250ml.
For the Apple Reduction:
Proceed exactly as for the apple juice, but using the Granny Smith apples. Strain the juice and place over a medium heat until reduced to caramel consistency.
For the Apple Caviar:
While cold, mix ⅓ of the apple juice with alginic acid in a blender until the alginic acid has completely dissolved. Heat the mixture to 96°C (do not allow to boil!), then remove it from heat and stir in remaining juice. Add the baking soda and stir to dissolve. Strain and freeze until service.
Service
Purée Granny Smith apples and freeze in a very tall and narrow container for 5 minutes. Fill 4 syringes with apple solution. Release one drop at a time into calcium chloride solution and leave for 1 minute in the liquid. Remove the caviar using the slotted spoon, then rinse the caviar in a cold water bath and drain. For each serving, put ¾ ounce of caviar into a cylindrical mold, season the caviar with a little apple reduction, small pieces of apple, a dash of cinnamon and three drops of balsamic vinegar.
I don't have any photos of this recipe being prepared, but I do have a video clip from the demonstration at Lo Mejor de la Gastronomía. Enjoy.
