These beautiful edible balsamic pearls are created by a scientific method known as “spherification”, which allows liquid to be transformed into flavoursome jelly spheres that look like pearls. In our case, the pearls contain balsamic vinegar because that is the liquid we use. These balsamic pearls are great for decorating salads, savoury plates and other dishes.

WHAT IS THE PROCESS OF SPHERIFICATION?

Spherification is a chemical process, in which the calcium in one liquid replaced the sodium in the other, forming a web of atoms around the edge of the drop. The web is so clustered and messy, that no liquid is allowed to pass through it, so the inside stays liquid, like caviar.

Credit for the invention of spherification goes to English food scientist William J. S. Peschardt, who patented the technique in the 1940s. Peschardt proposed the technique for making “edible imitation cherries and other soft fruits and foodstuffs.”

In 2003 spherification became the hot thing in the culinary world when chef Ferran Adrià started making spherified creations at his world-famous restaurant elBulli in Roses, Spain. The restaurant received three Michelin stars for its avant-garde cuisine. Avant-gar cuisine is sometimes labelled as molecular gastronomy.

BUT WHAT IS ACTUALLY MOLECULAR GASTRONOMY?

At its core, molecular gastronomy is a scientific discipline, which explains the physical and chemical changes that occur to food ingredients during the process of cooking. 

Although the term “molecular gastronomy” is also applied by some to the application of scientific knowledge to the creation of new dishes and culinary techniques, as the Avant-gar cuisine is, scientists consider it incorrect.

HISTORY OF MOLECULAR GASTRONOMY

Molecular and Physical Gastronomy was established as a discipline in 1988 with the publishing of the “Molecular and Physical Gastronomy” by the Hungarian physician Nicolas Kurti and the French physical chemist Herve This.

In the same year, research teams in Molecular Gastronomy were formed at universities in France, the Netherlands, Denmark, Italy, and the United States. By the early 21st century, more than 30 countries joined the research in the field.

Molecular gastronomy has famous ancestors. These include 18th-century French chemist Antoine-Laurent Lavoisier, who studied meat stock and is celebrated as one of the founders of modern chemistry; American-born British physicist Sir Benjamin Thomson, who developed modern theories regarding heat and was also interested in meat cooking; German chemist Friedrich Christian (Fredrick) Accum, whose A Treatise on Adulterations of Food and Culinary Poisons (1820) raised awareness of food safety.

VARIATIONS OF INGREDIENTS FOR EDIBLE PEARLS

Edible pearls can be made with any liquid, sweet or sour as long as it is combined with a gelatine agent.

For balsamic pearls, we use balsamic vinegar.

Popular liquids for making edible pearls are syrups or coffee. These ingredients, of course, will result in a different taste and colour of the pearls and are better suited for decorating desserts.

In these instructions, I use agar-agar. Some chefs substitute agar-agar with gelatin. Keep in mind that the proportions for making the pearls with gelatine are different.

What is Agar Agar? 

It’s a gelatinous substance extracted from red seaweed and used in biological culture media and as a thickener in foods. You can purchase it in oriental shops or on the internet.

The last ingredient you will need is oil. This recipe calls for olive oil for the taste and because these pearls are normally used in salads, but any oil can make edible pearls.

HOW TO MAKE THE EDIBLE PEARLS?

1. Chill the oil in the freezer.

Pour the oil into a freezer-safe container and place it inside your freezer for 30 minutes to cool

Leave an empty tall glass container in the fridge. You will need to transfer the chilled oil into the tall container when the oil is ready. It is important to use a tall vessel when making edible pearls because it will allow time for the drops to cool and form spheres before they reach the bottom of the container. They will not have enough time to form in a short container.

2. Prepare the balsamic vinegar sauce.

While the oil is nearly ready to take out of the freezer, add the balsamic vinegar to a saucepan and bring it to a simmer.

Add the agar-agar and whisk to combine. Heat the mixture to the boil, then reduce it to a simmer again. Let the sauce simmer gently for about 5 minutes. 

Remove the mixture from the heat, and allow it to rest for 5 minutes. If the liquid is too hot, the drops may not cool down enough and, therefore, they may not gel completely before reaching the bottom of the container. That will result in deformed spheres.

3. Make the balsamic pearls.

Use a pipette. I used a syringe when I made balsamic pearls and I found it difficult to control the pressure when using it.

Add the balsamic sauce, drop by drop to the cold oil. Continue until you use the balsamic mixture. 

Wait until the pearls are fully formed. Carefully remove the pearls from the oil and place them on kitchen paper for the oil to drain. 

Choose the pearls you like to use.

HOW TO USE BALSAMIC EDIBLE PEARLS?

Use balsamic pearls to create beautiful arty salads or beautifully decorated clever plates with cooked dishes. You can present your food in many creative ways with balsamic pearls, to impress your dinner guests.

Make the pearls with coffee or syrups, instead of balsamic vinegar, and create wonderful impressive desserts.