Fruit caviar uses molecular gastronomy to turn fruit juice into little spherical balls that are aesthetic af. They’re surprisingly easy to make as well, so if you’re ready to #slay the Insta game and take your avo toast to the next level, follow along.
Avocado Caviar Toast
Ingredients
Instructions
1. So in order for this to work, you need to turn your avocados into liquid. The riper your avocados are, the better this will taste. Put your avocados in the blender and add water, milk, heavy cream, or fruit juice to get them to a liquid consistency. Throw in some salt and pepper to taste.
2. Once you prepare the avocado juice, mix it with the agar agar at a ratio of 3/4th liquid to 1 tsp of the power.
3. Boil the mixture on the stove for about 2 minutes, mixing the entire time.
4. At this point, you should pour the mixture into a dropper bottle. I didn’t have one of those, though, so I just put my finger on the top of a straw and used the suction as a dropper. This method will give you less uniform balls, but it works just fine in a pinch.
5. One drop at a time, dispense your mixture into a cup of cold oil. This is what makes the fruit caviar! You should see your spheres collecting at the bottom of your cup.
6. When you have enough, strain and then rinse with water. And that’s it!
I finished off my avocado toast with cream cheese, pepper, and black Hawaiian sea salt, but you can use whatever you like.
Now that you know how to make fruit caviar, you can move past avo toast. Try mango bubbles in green tea, coffee ones on ice cream, freeze grape spheres to put in your wine, balsamic caviar on chicken and salads, citrus balls for fish — be creative. Any liquid can become a sphere with this method.