Balsamic Pearls

Pearls are a very cool, very impressive molecular gastronomy technique that is actually quite easy to do and requires little equipment. The only specialty ingredients required is agar agar powder, which is a vegan thickening agent (derived from seaweed) used as an alternative to gelatin or cornstarch or other thickeners for its versatility. It is ready available at Asian grocers and specialty food stores. 

The process here is a bit difficult to explain in words, but once you do it, you'll understand the process. The biggest tricks are to ensure the oil is as cold as possible without being solidified, and the mixture is dropped into the oil while hot (it will gel up once cool).

These pearls can be used as a mock caviar alternative, but have a sweet slightly acidic flavor that works on a variety of dishes, including desserts. 

Balsamic Pearls
canola oil
2 Tablespoons balsamic vinegar
1 Tablespoon soy sauce
1/4 teaspoon agar agar

Pour oil in a tall glass, enough to fill the glass to around twenty centimeters or eight inches. Place the oil in the freezer for a few hours, until the oil is completely cold. It can be left overnight as well but if the freezer is particularity cold the oil will freeze into a solid white block, and it needs to remain liquid for this recipe.

Bring the vinegar, soy sauce, and agar agar to a full boil. Using a syringe or a squeeze bottle, immediately drip small drops of the mixture into the cold oil. One all the mixture is used strain the pearls out of the oil and blot dry gently with paper towel. 

Balsamic Pearls on bruschetta 'mojito' with
garlic croutons, tomato foam, basil crisp

Balsamic Pearls on cheese curd plate with crispy breaded cheese curds,
herbed cheese curd crackers, roasted red pepper cheese curd aioli, and pickled shallot petals

Balsamic Pearls on beef fillet plate with roasted cherry tomatoes,
Brussels sprouts, herb pommes duchesse, carrot puree, and red wine jus