FRUIT CAVIAR (THE CHEW)

By peridot728

Saw this on The Chew, Strawberry Rhubarb and Strawberry Caviar. Looked interesting...

Ingredients

• STRAWBERRY RHUBARB CAVIAR
• For the Rhubarb Caviar
• 5 cups water (divided)
• 1 cup sugar
• 1 pound rhubarb (cut into 1 inch pieces)
• 1 teaspoon sodium alginate
• 3 teaspoons calcium lactate gluconate
• FOR THE STRAWBERRY CAVIAR
• 5 cups water (divided)
• 1 cup sugar
• 1 pound strawberries stems removed
• 1 teaspoon sodium alginate
• 3 teaspoons calcium lactate gluconate
• TO SERVE
• finely crushed Amaretti cookies (to serve)
• vanilla or chocolate ice cream (to serve)

Details

Adapted from abc.go.com

Preparation

Step 1

For the Rhubarb Caviar:


In a medium sauce pan, heat 3 cups of water with 1 cup of sugar until dissolved. Add rhubarb, bring to a boil and cook for 15 minutes. Strain over medium bowl, pressing out any extra liquid from the rhubarb. Discard rhubarb solids.

Measure out 1 cup of rhubarb liquid. Place in medium bowl with 1 teaspoon of sodium alginate. Using an immersion blender or regular blender, blend until sodium alginate is dissolved. Place thickened mixture in a small sauce pan over medium high heat. Cook 1-2 minutes, bringing the mixture to 200°F. Place into a squeeze bottle and chill for 30 minutes-1 hour. Cooking it allows the air bubbles creating from blending to be removed quickly.

Meanwhile prepare water with calcium lactate gluconate. In a medium bowl, whisk together 2 cups water with 3 teaspoons calcium lactate gluconate. Set up another medium size bowl of water.

Remove squeeze bottle from refrigerator and begin squeezing tiny droplets of fruit mixture into the calcium water. Small caviar should form. Allow to sit in water for 40 seconds to 1 minute. Using a slotted spoon, remove to second bowl of just water until ready to use. Drain onto paper towel and use within 10 minutes.

For the Strawberry Caviar:

In a medium sauce pan, heat 3 cups of water with 1 cup of sugar until dissolved. Add strawberries, bring to a boil and cook for 15 minutes. Strain over medium bowl, pressing out any extra liquid from the strawberries. Discard strawberry solids.

Measure out 1 cup of strawberry liquid. Place in medium bowl with 1 teaspoon of sodium alginate. Using an immersion blender or regular blender, blend until sodium alginate is dissolved. Place thickened mixture in a small sauce pan over medium high heat. Cook 1-2 minutes, bringing the mixture to 200°F. Place into a squeeze bottle and chill for 30 minutes - 1 hour. Cooking it allows the air bubbles creating from blending to be removed quickly.

Meanwhile prepare water with calcium lactate gluconate. In a medium bowl, whisk together 2 cups water with 3 tsp calcium lactate gluconate. Set up another medium size bowl of water.

Remove squeeze bottle from refrigerator and begin squeezing tiny droplets of fruit mixture into the calcium water. Small caviar should form. Allow to sit in water for 40 seconds to 1 minute. Using a slotted spoon, remove to second bowl of just water until ready to use. Drain onto paper towel and use within 10 minutes.

To Serve: Serve the fruit caviar over ice cream topped with crushed amaretti cookie.