Balsamic caviar
The homemade balsamic pearls add a fine, elegant touch to many dishes.
The use of very cold oil and the brief boiling of the balsamic vinegar with agar-agar create small, aromatic spheres that can be used in a variety of ways.
Whether on salads, with cheese, antipasti or warm dishes – the pearls subtly complement the taste and at the same time provide an appealing look.
45 minutes
Total Time
15 minutes
Cooking Time
30 minutes
Preperation Time
Ingredients
| 500 ml | Oil (rapeseed oil or sunflower oil) |
| 100 ml | Balsamic vinegar |
| 3 g | Agar-Agar |
Instructions
Step 1 of 4:
Place the oil in the freezer for at least 30 minutes.
Step 2 of 4:
Bring the balsamic vinegar briefly to a boil. Add the agar-agar, stir thoroughly until no lumps remain, and bring the mixture to a brief boil again.
Step 3 of 4:
Remove the well-chilled oil from the freezer and pour it into a tall (glass) container. Transfer the hot liquid into small squeeze bottles or pipettes and let it fall drop by drop into the chilled oil.
Step 4 of 4:
Pour the resulting pearls through a fine sieve and collect them. If needed, let them firm up further in cold water.
Then enjoy immediately or store in an airtight container in the refrigerator for up to 3–5 days.
