Balsamic pearls

Name: Balsamic pearls
Ingredients: 1/2 cup olive oil; 100 ml balsamic vinegar; 2 tsp agar-agar; 1 pinch sugar

Serves 1

Serves 1

Directions

1Put olive oil in the freezer for at least 30 minutes to make it very cold.
2Place a small saucepan over low heat and whisk together balsamic vinegar and agar-agar. Bring to a boil and bubble for 2-3 minutes while whisking constantly.
3Turn off the heat and let the mixture cool down for about 10 minutes.
4Transfer the liquid to a squeeze bottle, pipette, or dropper and drip the mixture slowly into the ice-cold olive oil.
5Strain the pearls out of the oil and store them in a jar in the refrigerator.

freezersaucepanwhisksqueeze bottlepipettedropperforkstrainerjar

The final texture is a cool, firm jelly rather than a popping texture.
If the flavor is too sour, add a pinch of sugar during the boiling stage.
A fork can be used to drip the mixture if a squeeze bottle, pipette, or dropper is unavailable.

Serves 1

Serves 1

1Put olive oil in the freezer for at least 30 minutes to make it very cold.
2Place a small saucepan over low heat and whisk together balsamic vinegar and agar-agar. Bring to a boil and bubble for 2-3 minutes while whisking constantly.
3Turn off the heat and let the mixture cool down for about 10 minutes.
4Transfer the liquid to a squeeze bottle, pipette, or dropper and drip the mixture slowly into the ice-cold olive oil.
5Strain the pearls out of the oil and store them in a jar in the refrigerator.

freezersaucepanwhisksqueeze bottlepipettedropperforkstrainerjar

The final texture is a cool, firm jelly rather than a popping texture.
If the flavor is too sour, add a pinch of sugar during the boiling stage.
A fork can be used to drip the mixture if a squeeze bottle, pipette, or dropper is unavailable.