Christine Le Tennier Balsamic Vinegar Flavor Pearls, 7oz Jar
A little background for you:: this is a “haute cuisine” molecular gastronomy trend ingredient. The great Spanish Chef Ferran Adrià, introduced reverse sphereification in his restaurant elBulli (now closed) years ago and it was ground breaking, revolutionary, and today we can enjoy the fruits of his scientific food labor thru an amazon shopping cart
++ you can actually make caviar type texture with any liquid in this reverse sphereification process (order kits on amazon to try it out)
++ is it a bit of a pain to make yourself? Yes. Can you buy it? Also yes, and I highly recommend purchasing these, balsamic vinegar pearls, and olive oil pearls. I’ve even used lemon ones before. It’s a great way to garnish and add flavor to virtually any dish.
++ pictured in this canapé is air cured dried beef, tête-de-moine cheese, truffle pearls and micro green garnish
++ is it a bit of a pain to make yourself? Yes. Can you buy it? Also yes, and I highly recommend purchasing these, balsamic vinegar pearls, and olive oil pearls. I’ve even used lemon ones before. It’s a great way to garnish and add flavor to virtually any dish.
++ pictured in this canapé is air cured dried beef, tête-de-moine cheese, truffle pearls and micro green garnish
++ These balsamic vinegar pearls even work great for a caprese salad as well
