Apple Caviar

Ingredients

Apple Juice:

1 1/4 pounds golden apples

Apple Reduction:

3/4 pound Granny Smith apples

Caviar:

8 ounces Apple Juice

1/2 teaspoon Alginate

1/8 teaspoon citric acid

Calcium Chloride:

2 cups water

1/2 teaspoon calcium chloride

Garnish:

4 Granny Smith apples, peeled, cored and very cold

1/2 teaspoon cinnamon

teaspoon balsamic vinegar

Preparation

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 Alginate in blender until Alginate 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 Assemble:

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.

Place approximately 2 tablespoons of caviar into mold or decorative tin, i.e. a real caviar tin as pictured. Garnish with passion fruit and a mint leaf.