BALSAMIC VINEGAR PEARLS
- 2 cups olive oil
- ⅔ cup balsamic vinegar
- 3 g agar-agar
- 3 cups water
Pour olive oil into a glass bowl or medium carafe and place into the freezer for 30 minutes or even overnight.
Heat the balsamic vinegar in a saucepan over medium heat and add agar-agar.
Bring to a boil while stirring constantly then immediately remove from heat.
Remove oil from the freezer.
Using a syringe or pipette, draw up the balsamic mixture and begin to slowly drop into the cold olive oil.
Using a spoon, transfer the balsamic pearls to a bowl filled with the water.
Give it a good stir to rinse the pearls of the oil.
Drain, transfer to a container.
Can be stored in a refrigerator for 3 – 4 days. Good to make a day or two before needed to save time.
Serve over anything such as a garnish, as a topping on canapés, fish or on tomatoes, mozzarella and fresh basil.
You can make your own lemon pearls as well (actually any flavoured liquid can be used, like soy sauce, lemon juice, pomegranate juice (for deserts). Just make sure the flavour is strong enough to come through in the pearls.
Recipe: Amanda Conradie
Photo: Elize de Kock
