Using said molecular gastronomy and my magic unicorn dust I made balsamic vinegar caviar with just 3 ingredients and a syringe. You boil the balsamic and agar-agar together and then using the syringe drop tiny droplets into a jar of ice cold olive oil. By the time the drops hit the bottom they have gelified. New word. Coined it now. They take such a fresh and yummy treat and crank up the wow factor. I just served these at my best friend’s baby shower using the balsamic caviar, fresh mozzarella pearls, basil and mini heirloom tomatoes that made the 8 hour trek back from Trader Joe’s. Oh yum. I am so in love with these. The caviar has also held up really well in the fridge. I made them over a week ago and the leftovers are still holding strong.
Note: Even though the term “caviar” is tossed around loosely in my post, mark my words; there has never and will never be ANYTHING that has lived in the water at any point in it’s life served in my kitchen.
**Note: Balsamic caviar recipe is from molecule r.
Step 1: Put Oil in Freezer
You will also need a dropper of some type. I just used an old dropper from my daughter's medicine.
Step 2: Boil the Balsamic and Agar Agar
Step 3: Drop Balsamic Into Oil
*Note, if you work slowly your mixture in the bowl will cool and gel on it's own. Oops!
Step 4: Strain Caviar
Next, bite and enjoy the tangy, creamy goodness.
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