Apple Caviar

METHOD:

For the 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 the 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 the 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 the Calcium Chloride:
Dissolve the calcium chloride in water and reserve.

To Assemble and 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 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.