4 tsp unflavored gelatin powder
3 Tbs cold water
3 ounces balsamic vinegar
ice water bath
salt
equipment needed:
1 qt metal mixing bowl
plastic squeeze bottle with a fine tip
fine mesh strainer
large container for ice bath (large enough to hold the 1 qt mixing bowl comfortably)
Chill the grapeseed oil in the refrigerator overnight, so that it is well chilled (about 40°F).
Mix together the gelatin powder and 3 Tbs cold water in a plastic squeeze bottle until the gelatin is softened. While gelatin is softening, heat balsamic vinegar to a low boil over medium-high heat. Immediately pour the hot vinegar into the plastic bottle with the gelatin and stir gently with a bamboo skewer or swirl the bottle to completely dissolve the gelatin. Do not shake the bottle, as you do not want any air bubbles in the mixture.
Let the gelatin mixture rest on the counter until it is almost room temperature, but still liquefied. Prepare an ice bath in the larger container, salting the water heavily to lower the temperature of the ice bath.
Place the chilled grapeseed oil in the 1 qt metal mixing bowl and gently place it in the ice bath, taking care that the ice bath does not flow over into the oil.
Carefully squeeze single drops of the gelatin mixture onto the surface of the grapeseed oil, moving around the bowl so the drops do not meld into one another. The drops will rest on the surface of the oil for a few moments, then slowly sink to the bottom. Continue making more drops of "caviar" until the bottom of the bowl is almost covered, always moving around on the surface of the oil.
When you have used about half of the gelatin mixture, set it aside and allow the caviar to rest in the oil for 10 minutes, to ensure it is set. After 10 minutes, carefully pour the oil and caviar through a fine mesh strainer into another container. Place the strainer on a plate and place it in the refrigerator to continue setting. Do not rinse the residual oil off the caviar. It is necessary to keep the caviar eggs from sticking together.
Pour the oil back into the 1 qt metal mixing bowl, and add ice to the ice bath if necessary. Make the rest of the caviar, repeating all steps outlined above. Store prepared caviar in a sealed plastic container in the refrigerator for up to a week.
Note: This technique can be used with any strong-flavored liquid. Try pomegranate juice, fruit-flavored vinegar, espresso, sweetened lemon juice, etc. depending on what food you will be serving it with.
