{"id":3441,"date":"2024-09-21T15:42:31","date_gmt":"2024-09-21T15:42:31","guid":{"rendered":"https:\/\/www.campariacademy.com\/en-us\/?p=3441"},"modified":"2024-09-21T15:47:26","modified_gmt":"2024-09-21T15:47:26","slug":"how-to-aperol-caviar","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/en-us\/inspiration\/trends\/how-to-aperol-caviar\/","title":{"rendered":"How To: Aperol Caviar"},"content":{"rendered":"\n

The technique behind this stunning serve is surprisingly easy to master.<\/h3>\n\n\n\n

It goes without saying at this point that the Aperol Spritz is the undisputed champion of the Aperitivo Hour. Not only is it delicious and hugely popular, but it’s a cinch to make right\u2014hint: learn the PASS method<\/strong><\/a> to ensure a perfect serve.<\/p>\n\n\n\n

We love this creative twist on the classic, and your guests will, too. We particularly like this recipe from Lorenzo Amati (@stasera.cucina.lo.chef), because it’s easy to follow, scales well, and can be done quickly (we’ve all worked with that one<\/em> opener).<\/p>\n\n\n\n

All you need is Aperol, cold oil, and Agar Agar<\/a>, which is a plant-based gelling and thickening agent used in many modernist culinary applications.<\/p>\n\n\n\n

Watch our video on how to make Aperol caviar using Agar Agar<\/strong> or read on for step-by-step instructions<\/strong>.<\/p>\n\n\n\n

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https:\/\/www.youtube.com\/watch?v=fHSSet420jA<\/a>