Maybe not the craziest molecular gastronomy recipe ever, but I found a recipe for blueberry caviar that sounds good. To make blueberry caviar blueberries, sugar, and white wine are mixed over low heat for an hour. It is then drained through a muslin cloth overnight. The resulting mixture is then frozen and put in the refrigerator to defrost over a muslin cloth again. The resulting juice is then taken and mixed with sodium nitrate and sodium alginate in a blender before being let sit for an hour. After that, it is done and you are left with blueberry caviar!
