Balsamic Pearls

These spheres, known as balsamic caviar, are made by the Leonardi family in Modena, Italy, with a nod to molecular gastronomy. Using a gelling agent balsamic is transformed into small spheres with a liquid center.

A teaspoon of balsamic pearls add a burst of acidic sweetness to any dish. Add a scattering to fresh mozzarella, pizza, devilled eggs, roast pork, or tenderloin of beef. Experiment in cocktails, such as a Bloody Mary or rum drinks.

Net weight- 50 grams

Limited quantity available.