Making Caviar Beads Using the Cold Canola Oil Process.

How to Make Gelatin Caviar
Molecular Mixology

Jamie Boudreau puts a molecular mixology twist on the classic Aviation Cocktail.

Keywords: # molecularmixology
jamie boudreau how to make cocktail caviar


Recipes:
Cocktail
2 1/2 oz gin
3/4 oz maraschino liqueur
3/4 oz lemon juice

Violette Caviar
4 oz violette
2 oz lemon juice
2 oz Parfait Amour
2 sheets of bloomed gelatin

Instructions:
Cocktail Shake with ice.
Strain into a cocktail glass.
Serve along-side violette caviar.


Violette Caviar Heat ingredients in a sauce pan over low heat until gelatin is dissolved.
Place into a squeeze bottle.

Refrigerate until liquid becomes a thickens slightly.

Slowly drop violette sauce into a tall container of almost frozen canola oil.

Strain from canola oil and rinse off the caviar with cold water.

Refrigerate in a sealed container until ready to serve.

(You can get Monin Violet here.)