Chill the oil: Pour the neutral oil into a tall glass or jar. Place it in the freezer for 30–40 minutes. You want it very cold and slightly thick, but not frozen. This step is key for round pearls.

Prepare the finger limes: Roll each finger lime gently on the counter, then slice lengthwise and squeeze out the tiny citrus vesicles. Set aside. Avoid crushing them too hard; you want intact pearls.

Sweeten the yogurt: In a small bowl, whisk the yogurt with honey or sugar, lemon juice, vanilla (if using), and a pinch of salt. Taste and adjust sweetness. You want it pleasantly tangy, not cloying.

Bloom the gelatin: Sprinkle gelatin over the cold water in a small bowl. Let it sit 5 minutes until it looks spongy.

Warm and combine: Gently heat the bloomed gelatin in a microwave for 8–10 seconds or over a warm water bath until it liquefies. Do not boil. Whisk the warm gelatin into the yogurt until fully smooth.

Fold in finger lime pearls: Gently fold the finger lime vesicles into the yogurt mixture. Stir softly to avoid breaking them.

Transfer to a squeezer: Pour the mixture into a squeeze bottle, a piping bag with a small tip, or a clean syringe/dropper. Work while the mixture is still fluid.

Form the caviar: Remove the chilled oil from the freezer. Drop the yogurt mixture into the oil, one droplet at a time. The beads should firm up as they sink. If they look blobby, chill the oil a bit more.

Set and strain: After forming the pearls, let the jar rest 2–3 minutes so the beads firm completely. Strain through a fine-mesh sieve, catching the pearls.

Rinse gently: Rinse the pearls briefly under cold water to remove oil. Don’t over-rinse—just enough to clean the surface.

Pat dry and chill: Spread the caviar on a paper towel-lined plate and pat dry. Transfer to an airtight container and refrigerate at least 30 minutes before using.