How to make Coffee Caviar _ Molecular Gastronomy Style Espresso Bubbles

Today , I'm showing you how to make coffee caviar .

This is a very simple molecular gastronomy technique for making these little espresso bubbles that are great for adding flavor and a different texture to desserts .

The first thing you need to do for this recipe is get about a liter of neutral flavored oil into the freezer to chill for 1 to 2 hours .

Then you'll need to brew 250 mL of strong coffee or espresso in a pot .

Get 50 g of sugar and 2 g of Eggar ear ear is a jelling agent made from seaweed all linked to the one that I use below .

If you don't have Eggar , you can use 4 g of powder gelatin or two sheets of gelatin instead .

But the method is slightly different .

So I'll put that recipe below as well .

Once everything's in the pot , place it over a low heat .

I want to slowly bring it up to a boil .

You'll need to boil it for about one minute to get the egg art to properly activate , then pull the mixture off the heat and let it rest for 10 minutes while that's resting .

Pour the chilled oil from the freezer into a tall container .

Then using a syringe or a squeeze bottle , get some of the coffee caviar mix into your dropper of choice and slowly stream it into the cold oil .

Strain the pearls out of the oil and rinse them in cold water .

I'm straining out my oil again and then keeping it to use another time .

You might have to rinse the pearls a few times .

But once all the oil is rinsed off , transfer them into a storage container and keep in the fridge , they'll stay good and keep their shape for up to five days .

You can use these little pearls to top desserts on ice cream or in a little shot of sweetened milk like I did here if you like this video and you haven't already consider subscribing and feel free to get in touch with me on Instagram at Chef studio underscore .