Ben's kitchen / Balsamic Pearls (Balsamic Caviar)
Balsamic Pearls (Balsamic Caviar)
Shared by Ben · with credit
Original recipe from facebook.com · shared with credit by Ben
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
I make these tiny balsamic pearls when I want to dress up a simple salad or cheese plate with something playful. They burst with tangy sweetness and turn an ordinary plate into a little bit of fun.
Ingredients
- about 1/2 a cup of olive oil
- 100ml of balsamic vinegar
- 2 teaspoons of agar-agar
- a pinch of sugar (optional, if too sour)
Instructions
- First, we need very cold olive oil. Put about 1/2 a cup of olive oil in the freezer for at least half an hour.
- Place a small saucepan over low heat and whisk together 100ml of balsamic vinegar with 2 teaspoons of agar-agar. Bring to a boil and let it bubble for 2-3 minutes, whisking constantly!
- Turn off the heat and let the mixture cool down for about 10 minutes.
- Transfer the liquid to a squeeze bottle with a fine tip, a pipette, or a dropper (you can even use a fork to drip it). Drip the mixture slowly into the ice-cold olive oil. The balsamic will instantly solidify into pearls. Strain them out and store them in a jar in the refrigerator.
Nutrition (per serving, estimated)
294calories
3gcarbs
33gfat
Estimates only — values vary with brands and portions.
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