Now, with the development of this precious balsamic “caviar,” the famiglia Leonardi has contributed to the movement of molecular gastronomy out of restaurants and into home kitchens. Using a gelling agent and cold oil, balsamic glaze is transformed into small spheres with liquid heart. The pearls are then packed into 50-gram glass jars, sealed and pasteurized.
A teaspoon of Balsamic Pearls adds a burst of acidic sweetness to any dish. Amuse your guests with a scattering over deviled eggs, carpaccio and crudo, pizza Margherita.
- Add a chic touch of color and texture to a grilled pork roast, filet mignon or lamb chops
- For the artistic mixologist, the pearls make a perfect addition to a Bloody Mary Martini
- Use as topping for fresh mozzarella in a caprese salad