Gastronomixs

Grape caviar

This caviar is beautifully clear and soft-structured.

Creation by Maurits van der Vooren , restaurant Latour* (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

Grape caviar

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Ingredients

100

g

red wine

250

g

grape juice

20

g

icing sugar

30

g

verjus

8

g

vegetal

200

g

olive oil

Preparation method

  • In a pan, reduce the red wine, grape juice, powdered sugar and verjus to 200g.
  • Add 8g vegetal and bring to the boil.
  • Put the liquid in a squeeze bottle with a fine nozzle.
  • Drizzle into the olive oil.
  • Strain the mixture, keeping the caviare in the sieve while draining the oil away.

Serving suggestions

  • The caviare can be used as an amuse-bouche, pre-dessert, starter or as a fun small dish served in a caviar tin.
  • Pairs with chocolate, apple, pear, raspberry, and other red fruits.

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