Balsamic Vinegar Caviar Pearls

This process of molecular gastronomy is called gelification. It is not raw, as you have to heat the agar agar algae to gel, but I couldn’t withhold this new modern approach!

balsamic vinegar caviar pearls gellification molecular gastronomy


– 1 sachet (2 g) AGAR-AGAR

-olive oil

-1/2 cup balsamic vinegar


1. Put a glass of olive oil in the freezer for 30 min.

2. In a pan, mix the vinegar and agar agar. Bring to a boil.

3. Pour the vinegar into a bowl and fill a pipette or a cooking syringe.

4. Dribble vinegar into the cold oil glass. If using a syringe, hold it parallel to the table.

5. Using a pierced spoon, collect the pearls thus formed and put them in a bowl of water to rinse. Serve on desired dish.

Please note: Use a deep glass filled with very cold oil so the pearls will be perfectly round and jellied when reaching the bottom of the glass.

courtesy of Molecular Gastronomy nike air max damen


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