Caviar, that jewel of gastronomy, is reinvented with a touch of nature and audacity: here is my blueberry caviar, a delicate and innovative dessert, the fruit of the Alps. A noble and refined product, perfect for illuminating your festive meals. A delicate texture, a subtle shimmer, and that fruity, tangy taste that both charms and surprises. This sweet caviar, elegant and unexpected, will bring a touch of poetry and magic to your creations.
4 people
Prep time 20min
Ingredients
20g Blueberry juice
1 Gelatin leaf
0.2g Agar-Agar
TT Cold grapeseed oil
Preparation
Bring the blueberry juice and agar-agar to a boil for approximately 1 minute. Then add the gelatin leaf, previously softened in a bowl of cold water and drained. Mix everything to bind the juice. Pass through a chinois. Transfer to a pipette, then create pearls in the cold grapeseed oil, which has been previously placed in the refrigerator. Using the pipette, press and drop directly into the oil. Pass through a chinois to collect the caviar.
By Jean Sulpice
Chef, two Michelin stars
Updated on 16/03/2026
