Spinach caviar/ Pearls
Spinach caviar is a delightful gastronomic creation that mimics the appearance and texture of caviar using spinach. It is a vegan and innovative alternative that adds a burst of color and flavor to dishes.
Equipment
- Cooking pot
- Mixer or blender
- Strainer
- Dropper or spoons
Ingredients
- 50 g Spinach Palak
- 3 g Agar agar
- 500 ml Vegetable oil
- 120 ml Vegetable stock
- 5 g Fresh herbs
- 5 g Salt
Instructions
- Start by blanching the spinach leaves in boiling water for 30 seconds. Immediately transfer the blanched spinach to a bowl of ice water to cool and retain its vibrant green color. Drain and squeeze out any excess water.
- Place the blanched spinach leaves in a blender or food processor and blend until smooth. If needed, add a small amount of water or stock to achieve a smooth consistency.
- In a saucepan, heat the vegetable broth or stock over medium heat until it reaches a gentle simmer.
- Sprinkle agar-agar powder over the simmering broth while whisking continuously to ensure it dissolves completely.
- Add the blended spinach to the saucepan and stir well to combine. Simmer for 2 minutes, stirring occasionally.
- Remove the saucepan from heat and allow the mixture to cool slightly. Season with salt and pepper to taste.
- Using a dropper or needle or small spoon, drop small droplets of the spinach mixture into a bowl filled with cold oil. The droplets will solidify into caviar-like spheres as they cool.
- Once the spinach caviar has set (2 minutes), strain it from the oil and rinse gently under cold water to remove excess oil.
- Pat dry the spinach caviar, and it is ready to be used as a garnish or added to various dishes.
Notes
- Blending: Ensure that the blanched spinach leaves are blended thoroughly to achieve a smooth consistency. Add a small amount of water if needed to aid in the blending process.
- Agar-agar: When using agar-agar powder, make sure to whisk it continuously into the simmering vegetable broth to ensure it dissolves completely. This will help create a stable gel for forming the caviar spheres.
- Oil Bath: Use cold oil for dropping the spinach mixture to solidify into caviar. The oil should be chilled to help the droplets set quickly and maintain their shape.
- Straining and Rinsing: After the caviar has set, strain it from the oil and rinse it gently under cold water. This will remove excess oil and help maintain the desired texture.
- Storage: Store the spinach caviar in an airtight container in the refrigerator. It is best consumed within a day or two to maintain its freshness and texture.