Blue Raspberry Pearls
What Are Flavoured Pearls / Caviar?
Flavoured pearls (or “caviar”) are small, gel-like spheres made by setting a liquid into tiny beads using agar-agar. They soften and release a burst of flavour as they melt in the mouth, and are often used as modern garnishes for drinks and desserts.
FAQ
Why are my pearls not forming properly?
The oil wasn’t cold enough or the mixture was too cool and already thickening before dropping.
Can I make these ahead of time?
Yes, but they are best within 1–2 days for the best texture and shine.
Why add citric acid after boiling?
It keeps the gel structure more stable and prevents slight weakening during cooking.
Chef’s Tips
- Keep the oil very cold for clean, round pearls.
- Work quickly once the agar mixture is ready, it sets fast.
- Drop consistently sized droplets for even pearls.
- If the mixture starts to thicken too much, gently rewarm it until fluid again.
- Add citric acid after boiling for better control and cleaner gel set.
Sour Blue Raspberry Pearls
These little blue raspberry pearls are all about that sweet-sour pop and a bit of kitchen drama. They’re tiny, glossy bursts of flavour that instantly make drinks and desserts feel more exciting without any extra effort on the plate. Think playful, punchy, and a little bit extra in the best way.
Equipment
- Small saucepan
- Whisk
- Squeeze bottle or pipette/dropper
- Tall glass or container (for the oil bath)
- Fine sieve or slotted spoon (to remove pearls)
- Bowl of cold water (for rinsing)
Ingredients
- 200 ml blue raspberry syrup
- 1 tbsp lemon juice
- ¼-½ tsp citric acid adjust to taste
- 1½ tsp agar agar powder
- 500 ml vegetable oil for setting
Instructions
- Pour vegetable oil into a tall glass or container and chill in the freezer for 30–40 minutes until very cold.
- In a small saucepan, combine blue raspberry syrup and lemon juice.
- Whisk in agar agar powder until fully dissolved.
- Bring mixture to a gentle boil over medium heat, stirring constantly.
- Once boiling, simmer for 1–2 minutes to fully activate the agar and ensure a smooth texture.
- Remove from heat and let it cool for about 1–2 minutes until slightly thickened but still fully liquid.
- Stir in citric acid (this helps preserve brightness and control sourness).
- Transfer mixture into a syringe, dropper, or pipette.
- Drop small, steady droplets into the cold oil. Pearls will form immediately.
- Once fully set, remove pearls with a slotted spoon.
- Rinse gently in cold water to remove excess oil.
- Use as neeed.
Notes
Texture
- Agar creates a firm, slightly bouncy pearl that holds shape well
- Best used soon after making for cleanest presentation
Storage
- Store pearls in a small amount of their original syrup or liquid
- Refrigerate in an airtight container for upto 2–3 days
Tried this recipe?
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