What are Balsamic Pearls?
How are Balsamic Pearls Made:
Balsamic Pearls, also known as balsamic “caviar” are made through the spherification process with molecular gastronomy. The base flavor is mixed with a setting agent, such as agar agar. Then using a dripping device (such as an eye droplet, syringe, or squeeze bottle), droplets are formed and dropped into a setting bath with calcium salt. The outside of the liquid becomes set in a sphere, while the inside remains liquid.
Molecular Gastronomy- the branch of food science that focuses on the physical and chemical processes during transformations while cooking.
Uses for Balsamic Pearls:
Balsamic Pearls make a great garnish to a canape, appetizer, or dessert. Adding a fun texture that POP’s with a burst of acidity! They are heat-stable and can even be used on hot dishes or can be used as a salmon roe alternative.
Garnish a cocktail
Decorating Finger Food
Lemon Popping Pearls as an acidic addition to a ceviche
Fig Popping Pearls as a garnish for vanilla gelato
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