White Balsamic pearls Tasto
Balsamic vinegar of Modena IGP is converted by spherification into a delicious cascade of small pearls, used as a sophisticated garnish for a variety of popular dishes. Spherification is a molecular gastronomy technique consisting in the controlled jellification of a fluid (in this case, balsamic vinegar), to which sodium alginate (derived from brown algae) is added before it is submerged in a bath. The result of this process is the formation of tiny gel spheres with a liquid center.
These pearls have practically limitless uses in the kitchen. They go perfectly with white fish, seafood and fruit salads.
Looking for more original ideas? Serve them with crackers and cheese, caramelized onions or even strawberries.
They add a surprising hint of acidity to meat or fish dishes and truly come alive when paired with ice cream.