Here it is – your reason to dabble in molecular gastronomy. And it’s as seemingly innocent as avocado toast! This may be the fanciest avocado toast you’ll ever make, but I promise no regrets. The sriracha pearls are made with “cold oil spherification,” which is a scientific-sounding term for dropping beads of agar and sauce into cold oil so that they solidify instantly. Use the scientific term when explaining it to your friends, obviously.
1 ripe avocado
Toast of your choice
Coconut Bacon –
Meat of 1 young green coconut (yes it’s a pain to hack open and pull out, but think of what a badass you are!)
1 tsp liquid smoke
2 tbsp tamari
1 tsp olive oil
1 tsp paprika
Sriracha Pearls –
Tall jar of cold vegetable oil, chilled or frozen for at least 2 hours (if it is solid, should defrost quickly) – note that you will need a syringe
50 grams sriracha
50 grams water
1.5 grams agar
Start the coconut bacon: mix all ingredients and marinate chunks or strips of coconut meat for 1/2 hour or more. Preheat oven to 400 degrees fahrenheit and line a baking sheet with parchment. Bake for 30-40 minutes, flipping halfway through.
Make the sriracha pearls: mix ingredients and whisk quickly over high heat until boiling. Let cool for 2 minutes. Pull mixture into syringe and let fall, drop by drop, into the jar of cold oil. Strain and rinse. Oil can be reused for same purpose.
Cut avocado in half; shape half into rose and mash other half to put on toast.