1 1/4 pounds golden apples
3/4 pound Granny Smith apples
8 ounces Apple Juice
1/2 teaspoon Alginate
1/8 teaspoon citric acid
2 cups water
4 Granny Smith apples, peeled, cored and very cold
1/2 teaspoon cinnamon
teaspoon balsamic vinegar
For Apple Reduction: Wash and core apples and cut into quarters. Purée apples and pour liquid into a tall and narrow container. Freeze about 30 minutes to solidify impurities, which will rise to the top. Remove from freezer and extract impurities with a skimmer. Strain juice and place over medium heat until reduced to caramel consistency.
For Calcium Chloride: Dissolve the calcium chloride in water and reserve.
Purée Granny Smith apples and freeze in a very tall and narrow container 5 minutes. Fill 4 syringes with apple solution. Release one drop at a time into Calcium Chloride and cook 1 minute in water. Strain and rinse caviar in cold water bath. Drain and add 2 teaspoons of Apple Caviar. For each serving, put ¾ ounce of caviar in a cylindrical mold, season caviar with a little Apple Reduction, cinnamon and 3 drops vinegar. Seal and serve.