How to Make Sherry Pearls - Simple Molecular Gastronomy - Sherry Caviar
Recipe type: Modernist Cuisine - Molecular Gastronomy
Just a few episodes back we used agar agar to make a wonderful garnish of cilantro spaghetti. Today we're going to use sherry and agar agar to make sherry pearls, or sherry caviar. Before we start, you will need a large syringe, and you will also need to place about 500ml of cooking oil in your freezer for 30 minutes to get well chilled. This technique also falls into the category of molecular gastronomy, and is the simplest form of spherification.
- 200ml Sherry
- 2.5ml Agar Agar
- 500ml Very cold oil for setting
- Pour 200ml of your favorite sherry into a small saucepan.
- Add 2.5ml of agar agar to the sherry.
- Place the pan over medium heat and bring this to boil, stirring frequently.
- Lower the heat and simmer the mixture for 60 seconds.
- Remove the pot from the heat, and remove the chilled oil from the freezer.
- Use your syringe to suck up a load of the sherry mixture.
- Drizzle droplets of the sherry over the surface of the oil. You will see them set into tiny spheres almost immediately.
- Place a filter over a jug and pour the oil and sherry pearls into the filter.
- The oil will pass through leaving the pearls in the filter and you're done.
- (You can rinse the pearls briefly using cold water, but I have never found this necessary)