Rum Caviar

  1. Gather the tallest and narrowest glass you have and an eye dropper.
  2. Fill your tall, narrow glass with vegetable oil.
  3. The taller your glass is, the better as the hot rum mixture will travel through to cool off and solidify.
  4. If the glass is too short, you get a glob of rum jelly.
  5. Place the glass of oil in the freezer for at least 30 minutes.
  6. Stir 3/4 cup dark rum and 2 grams agar-agar powder in a saucepan on high heat until it just begins to boil.
  7. Quickly add 1/4 cup brown sugar, stir to dissolve sugar, bring back to a boil, and remove from heat.
  8. The sugar adds density and makes it sink in the oil.
  9. Let the rum mixture sit for about 2 minutes and remove the vegetable oil from the freezer.
  10. Suck up the rum mixture in an eye dropper and squeeze little drops into the cold oil, moving around.
  11. Dont put every drop right into the middle of your oils surface or it might glob up.
  12. As the rum collects into spheres, it will become heavy and drop through the oil, cool off, and lay waiting for you to scoop it up from the bottom.
  13. Work quickly so the rum doesn't solidify in the saucepan.
  14. If it does solidify, it can be melted again on low heat, stirring constantly, and continue the spherification process.
  15. Scoop the balls out with a small slotted spoon or pour through a sieve or cheesecloth to collect the spheres from the oil.
  16. Drop them in cold water for a few seconds to wash the oil off.
  17. Rum Caviar flavor is milder than straight rum.
  18. Serving Suggestions:.
  19. In cocktails that call for rum.
  20. Use 1.5 times more than the cocktail calls fro as a little of the rum burns off in the cooking.
  21. Spoon over ice cream and bananas, a cake or banana bread.
  22. In eggnog for your drinking guests.
  23. just make a batch of no-alcohol eggnog.
  24. People will still be talking about it next year!
  25. Served in a bowl with a small spoon.
  26. This way, it captures the feel of caviar.
  27. Store in an airtight container, in the fridge, with a few tablespoons of water at the bottom.
  28. It should keep several weeks but will likely be consumed way before that.
  29. Optional: if making a lot you and dont want to go to the hassle of making little balls, just let the mixture cool and solidify in the sauce pan and then take it for a spin in the food processor.
  30. It will look like little shards of glass.

dark rum, agaragar, brown sugar, vegetable oil

Taken from www.food.com/recipe/rum-caviar-468624 (may not work)

Another recipe

Switch theme