Piment Caviar

A pretty standard accompanyment to any meal here is Piment. Firey hot Scotch Bonnet style peppers diced up with a bit of oil. You can do this technique with most liquids. Ive done it with Dashi, balsamic vinegar and soy sauce but the list is endless. Start with a light stock syrup and blend the chillis into it. Ive also put a couple of peppers in as well for the colour. Pass through a muslin bag or fine chinois and put into a pan. We use a setting agent called Agar Agar. Derived from algae it very hard and holds until a high temperature. Its best use is for caviar and very thin sheets as its very strong and on mass its like eating rubber! Rule of thumb is 100mls of liquid to 1G of agar. Best to use drug scales for this as you need to be accurate. Place the hot liquid in a squeezy bottle or piping bag and squirt over frozen oil( or at least oil from the freezer) As the liquid cools in the oil it sets in small round drops. Once cold rinse off and its ready to use.