Add pop with pearls; try yellow (orange juice and Cointreau), red (tomato and vodka), or black (soy and mirin). Photo: Steven Siewert
200ml clean, unused vegetable oil
150ml orange juice
1g (1/2 tsp) agar-agar powder
1 tbsp Cointreau (optional)
1. Place the vegetable oil in a tall glass jar and place upright in the freezer for 40 minutes to chill. When chilled, place the juice in a small pan and scatter the agar-agar powder over the top. Bring to the boil, whisking constantly, then remove and whisk in the Cointreau, if using. Allow to cool for about four minutes, until mixture reaches 50C.
2. Using a clean eye-dropper, drop the warm juice into the chilled oil, drop by drop. As the surface gels, the drops form a pearl shape and slowly sink to the bottom of the oil. (As you get good at it, you can make larger pearls by dropping a second and third drop immediately on top of the first.)
3. When you have enough, gently strain the pearls through a fine sieve, rinse, and drain on paper towel before serving.
- Course - Dessert
- Occasion - New Years, Cocktail Party, Dinner Party