Grape Caviar
A clear, soft-structured caviar made from reduced red wine and grape juice, dripped into olive oil, created by chef Maurits van der Vooren of restaurant Latour.
⏱️ Prep: 20 min🍳 Cook: 10 min
Nutrition
per per 300 g portion30
Calories
0g
Protein
3g
Carbs
2g
Fat
Ingredients
| 100 g | Red wine |
| 250 g | Grape juice |
| 20 g | Icing sugar |
| 30 g | Verjus |
| 8 g | Vegetal (gelling agent) |
| 200 g | Olive oil |
Instructions
- In a pan, reduce the red wine, grape juice, icing sugar, and verjus to 200 g.
- Add the vegetal and bring to the boil.
- Pour the liquid into a squeeze bottle with a fine nozzle.
- Drizzle into the olive oil.
- Strain the mixture, keeping the caviar in the sieve while draining away the oil.
Serving suggestions
- As an amuse-bouche, pre-dessert, starter, or a fun small dish served in a caviar tin.
- Pairs with chocolate, apple, pear, raspberry, and other red fruits.
- Perfect with langoustine, parsley, and garlic.