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november 17 - november 20, 2003

Apple Caviar

Chef Ferrán Adriá of El Bulli - Roses, Spain
Translated from Spanish by Hannah Grant
Adapted by StarChefs

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Yield: 10 Servings

   


Ingredients:

    Apple Juice
  • 1 ¼ pounds golden apples

  • Apple Reduction
  • ¾ pound Granny Smith apples

  • Caviar
  • 8 ounces Apple Juice
  • ½ teaspoon Alginato
  • 1/8 teaspoon baking soda

  • Calcium Chloride
  • 2 cups water
  • ½ teaspoon calcium chloride

  • Garnish
  • 4 Granny Smith apples, peeled, cored and very cold
  • ½ teaspoon cinnamon
  • 3/8 teaspoon balsamic vinegar

Method:

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 Alginato in blender until Alginato 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 Serve:
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 boiling 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.

 
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