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.
Chef's tips
- Use a squeeze bottle with a very fine tip for the most uniform, delicate pearls.
- Make sure the olive oil stays extremely cold throughout the process—if it warms up, the pearls won't set properly.
- Store the pearls in their own small jar of olive oil in the fridge to keep them from sticking together and to preserve their texture.
Nutrition (per serving, estimated)
294calories
3gcarbs
33gfat
Estimates only — values vary with brands and portions.
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