Ingredients
34 cup dark rum
2 g agar-agar, powder (Asian markets, ethnic section of some grocery stores, or from Amazon)
14 cup brown sugar
20 ounces vegetable oil
Method
Sources
📖
RecipeNLG
dataset
📖
Recipes1M
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tiki cocktail bible — rum drinks, tiki culture, tropical bar
Record your recipes and experiments — organized cooking journal
Sodium alginate for spherification — caviar, ravioli, gels
Ring mold for savarin and rum baba — soak in syrup after baking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tiki cocktail bible — rum drinks, tiki culture, tropical bar
Record your recipes and experiments — organized cooking journal
Sodium alginate for spherification — caviar, ravioli, gels
Ring mold for savarin and rum baba — soak in syrup after baking
You're reading one of recipes available free. Full library with Gastronome.
Gather the tallest and narrowest glass you have and an eye dropper. Fill your tall, narrow glass with vegetable oil. The taller your glass is, the better as the hot rum mixture will travel through to cool off and solidify. If the glass is too short, you get a glob of rum jelly. Place the glass of oil in the freezer for at least 30 minutes. Stir 3/4 cup dark rum and 2 grams agar-agar powder in a saucepan on high heat until it just begins to boil. Quickly add 1/4 cup brown sugar, stir to dissolve sugar, bring back to a boil, and remove from heat. The sugar adds density and makes it sink in the oil. Let the rum mixture sit for about 2 minutes and remove the vegetable oil from the freezer. Suck up the rum mixture in an eye dropper and squeeze little drops into the cold oil, moving around. Dont put every drop right into the middle of your oils surface or it might glob up. 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. Work quickly so the rum doesn't solidify in the saucepan. If it does solidify, it can be melted again on low heat, stirring constantly, and continue the spherification process. Scoop the balls out with a small slotted spoon or pour through a sieve or cheesecloth to collect the spheres from the oil. Drop them in cold water for a few seconds to wash the oil off. Rum Caviar flavor is milder than straight rum. Serving Suggestions:. In cocktails that call for rum. Use 1.5 times more than the cocktail calls fro as a little of the rum burns off in the cooking. Spoon over ice cream and bananas, a cake or banana bread. In eggnog for your drinking guests. just make a batch of no-alcohol eggnog. People will still be talking about it next year! Served in a bowl with a small spoon. This way, it captures the feel of caviar. Store in an airtight container, in the fridge, with a few tablespoons of water at the bottom. It should keep several weeks but will likely be consumed