Preparation

• First, place a bowl, preferably made of metal, with the vegetable oil in the freezer for at least fifteen minutes. It should be very cold, but not frozen.

  Now squeeze the juice of an orange using a citrus juicer, strain it through a sieve, and measure out 50 ml into a glass.

  Heat the glass in the microwave (or in a saucepan on the stove if you prefer), remove it from the oven, and add the gelatin sheets previously softened in a bowl with cold water. Stir until they are completely dissolved.

  Using a needleless syringe, draw the juice from the glass; it will still be slightly warm. Let a few drops fall directly into the oil. You can decide whether to make them larger or smaller. Keep each drop separated from others to prevent them from sticking together. Once the bottom of the bowl is covered, use a fork or a spoon to remove the formed balls and place them in a bowl. Rinse them with cold water to remove any oil remaining on the surface. If your bowl is large enough, you can also leave the balls inside, put them in the fridge for about fifteen minutes, and then rinse them.

  Store them in the refrigerator.

  Repeat the same process for the lemon caviar.