Balsamic pearls | Easy molecular gastronomy

Balsamic pearls
- balsamic vinegar
- agar agar

1. Put olive oil in tall glass and let it cool down in freezer for at least 30 minutes
2. Bring to boil 100ml of vinegar with 1/2 tsp of agar agar. Then transfer to glass and let it cool down to approximately 50 °C.
3. Fill syringe with hot balsamic vinegar and expel it drop by drop into cold olive oil.
4. Transfer into container with cold water. Stir well until the pearls separate then remove.
5. Serve