Tap into your inner molecular gastronomist with this recipe for jelly caviar served on a bite-sized blini with honey-roasted peanut butter spread.
This recipe is provided courtesy of Chef Spike Mendelsohn and Peter Pan® Simply Ground Peanut Butter.
Combine flour, baking powder, baking soda, and a pinch of salt in a large bowl. In a separate bowl, gently beat eggs and stir in milk. Add wet ingredients to dry ingredients and stir until smooth. Let batter rest 10 minutes.
Heat oil in a skillet over medium heat. By the tablespoon, drop batter into pan and cook until edges begin to brown and bubbles form on the surface, about 2 minutes. Flip over and cook for 1 minute more, or until golden brown on the bottom. Repeat with remaining batter. You should have about 20 mini pancakes.
Spread about 1 teaspoon each of peanut butter.
In a large, tall vessel dissolve the calcium chloride in the water and set in the refrigerator while you prepare the juice. I usually use a tall glass that I know can hold 18 oz of water. This will be the calcium bath where the spheres “cook.”
Fill another bowl or glass with fresh water and set aside. This will be the rinse.
Combine the grape juice and alginate. You will either have to use a hand mixer, a whisk, or an immersion blender for this. They need to be completely incorporated and this may take a little while. Once the alginate is dissolved, set the mixture aside to allow the air bubbles to dissipate. This will make your caviar.
Fill the dropper with the juice mixture, remove the calcium bath from the fridge, and squeeze drops of the juice into the calcium bath. It should form little spheres in the bath. Allow them to sit for a minute or so and remove with a slotted spoon. Place them in the rinse.
Follow this procedure until all of the juice has been used. Remove the spheres from the rinse with a fine mesh sieve and place on a paper towel to soak up the extra water. Plate them immediately.