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


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