Balsamic pearls
One day I was walking around Cantoro’s Italian market and had time to spare.I started looking at all the items while dreaming of my 2-years in Italy.I absolutely love a good balsamic vinegar- so I found myself in the aisle with all the beautiful olive oils and vinegars. Looking at bottle after bottle, I discovered something I’d never seen before, I found a small jar of balsamic pearls… they looked gorgeous, like little beads of caviar. I quickly put the jar back as I couldn’t fathom buying this tiny jar of maybe 15-20 pearls, for 12 bucks! So, when I returned home I googled the recipe- I’ve also added the link to the original recipe for more information.
The first time I tried to make the balsamic pearls, I ended making flat disks and a few odd sized pearls… 🙁 it takes a second to get it right and by the second try, I got it right. You will love adding these little gems of bursting flavor to your dishes and you can make hundreds for very little money.
Balsamic pearls
Such a great addition to salads and appetizers!
Ingredients
- 1/3 cup Balsamic Vinegar
- 1.5 teaspoons agar agar Found in Asian section-plant gelatin
- 1 tall glass cold olive oil-or other oil
Instructions
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Get a tall glass and fill with olive oil or any other oil. Place in freezer for 30 minutes-not more, but you want the oil cold
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Measure the agar agar flakes 1.5 teaspoons or 1 gram if weighing. Measure the balsamic vinegar
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Add balsamic and agar to a small sauce pot and bring to a boil-turn off heat and let cool slightly. I found using a syringe worked best for more even pearls. You can also use a squeeze bottle, but you need to cool it down even more to not melt plastic squeeze bottle.
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Try and drip one by one into the oil. The taller the glass the easier it is to make little beads. If you are using a squeeze bottle, drip solution across the glass in back and forth motions. Basically don't just squirt in one place-move around
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Once you've used all the mixture-strain the pearls and run under cold water
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Store in an air tight container in the fridge-they should keep up to 2 weeks
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Use on salads, appetizers, in your favorite dishes for a wow factor and a zesty bite
Hi I’m Karine. This photo is me goofing off, trying to be the mid-century housewife in our kitchen in California. We now live in Detroit, Michigan –a big change and a bigger kitchen! But no matter where I live food and cooking remains my passion. I hope I can motivate you, give you ideas or share with each other food stories, cooking dreams and goals.