Let’s Make Infused Honey Caviar

One previous night, half-heartedly watching tv, molecular gastronomy was being discussed. With my love of science, this caught my immediate attention. MOLECULAR GASTRONOMY and how I could incorporate it into making edibles!

Molecular gastronomy makes extensive use of thickening agents (e.g., starch, pectin, and gelatin) in the creation of novel foods.

The basics of this are to take a liquid and combine it with a thickening agent. Draw the liquid into a syringe or dropper, apply a small drop to chilled oil, then into a cold water bath. These pearls are more like gelatin than the liquid in the middle.

There is another process reverse spherification which creates a liquid center. I’ll save that for another time.

Honey Caviar Recipe

With COVID and homeschooling, this makes (the not infused) a fun and educational experiments for children.



  1. Chill oil overnight in a glass container
  2. Heat honey and water on medium heat till combined
  3. Sprinkle agar-agar, mix and bring to a low boil. Stir until honey mixture thickens
  4. Remove from heat and slightly cool
  5. Remove chilled oil from the refrigerator
  6. Fill a second glass with cold water
  7. Draw liquid into the syringe and apply small drops to chilled oil. Drops will slowly sink through the oil to the bottom.
  8. Strain pearls and keep oil for future use
  9. Place pearls in cold water, stir, and drain
  10. Pat dry with a paper towel. Store in the fridge with a small amount of oil for a week.


  1. I strongly suggest doing a test batch with fruit juice so that you can get the technique and method down before possibly wasting your infusion.
  2. If your pearls sink immediately in the oil your oil is not chilled enough.
  3. Place the jar with the oil in an ice bath.
  4. Honey caviar/pearls are a great addition to rice pudding, cupcakes, or ice cream.

 I have a hard time passing up just eating a handful of these medicated yummy pearls.

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