Balsamic vinegar pearls: a spectacular decoration

written by Eloisa 06/28/2017
Balsamic vinegar pearls: a spectacular decoration

Today I want to talk about something very different and special, the spherification, which is part of the molecular kitchen. This type of cooking is a true science, in fact, it is the application of scientific principles to the gastronomy; Although it is a technique that was developed in the 50’s, it has become very popular in recent years, especially thanks to incredible chefs like Ferran Adria.

The recipe I propose today is to make pearls of balsamic vinegar, these are solid balls made with agar (different from spherification with alginates); Although not really a dish, it is very useful to decorate any food, especially in Phase 2, when the need for flavor and originality is stronger. This recipe is very easy to prepare and has a lot of visual impact. Although oil is needed for its preparation, it is suitable for all phases, because the oil serves only for the pearls to solidify. I advise to work few quantities at a time, because it solidifies very quickly.

I hope you like it 🙂

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Balsamic vinegar pearls

Balsamic vinegar pearls Print This
Phase 1 · Phase 2 · Phase 3 Serves: 1 Prep Time: Cooking Time:

Ingredients

  • 300 ml olive oil or sunflower oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 2 gr agar agar powder

Instructions

Perlas de vinagre balsámico

  1. Put the oil in a long tube, and store it in the freezer for 30 minutes
  2. In a pan, mix the water and balsamic vinegar *; Heat by medium
  3. Add agar agar and bring to a boil
  4. Fill a syringe (without needle) with the mixture of balsamic vinegar and agar agar
  5. Remove the oil from the freezer and gradually drop oil in the oil
  6. To obtain a small beads can be used one or two drops, and to obtain more grander beads 3 or 4 drops
  7. When the desired quantity of beads has been obtained, strain the oil ** with a fine mesh strainer
  8. Rinse pearls very well under water, so that no oil residue remains

This recipe is compatible with the Fast Metabolism Diet – FMD Phase1, Phase2, and Phase3; This recipe does not contain any staples of this diet, so it is considered an EXTRA, does not replace any other food!

Notes

*These pearls can be made with other liquids, if desired, but be careful to respect the phases. - **Leftover oil can be stored and used for cooking. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbolologíaSinGluten

  • Caroline

    Thank you for the recipe. How would you store the pearls and how long would they keep?

    • Eloisa

      Hi Caroline, I keep them in a jar of glass in the fridge.
      They can keep two weeks without any problems, in any case,
      I recommend using small amounts of liquid because agar agar solidifies very quickly. 😉

  • Lois

    I’m not familiar with agar agar. Where would I purchase this?

    • Eloisa

      Hi Lois, you can find agar agar in organic food shops or oriental food shop. Usually it is sold in strips, flakes or powder. To make this recipe I recomend the powder but it is more expensive; a good solution is buy strips or flakes and chop them util become a powder 😉