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Description
White balsamic and black truffle pearls add an instant burst of earthy-rich acidity and an elegant, refined appearance that nods to modernist cuisine. The intense muskiness of black truffle is perfectly balanced by the sharpness of white balsamic vinegar, which has a fresher, lighter flavour than the dark, syrupy variety.
Use these pale, translucent pearls to add a sophisticated finish to beef carpaccio or sashimi salmon, or to complement the savoury flavours of a mushroom risotto. They also made an ideal alternative to caviar for finishing canapes.
About Christine Le Tennier
Put away your spherification tools: now you can enjoy instant molecular gastronomy in no time at all. The innovative French chef Christine Le Tennier has created a range of beautifully coloured and flavoured pearls to complement any dish. Likened to caviar, the flavour pearls are luxurious spheres of juice encased in a gossamer fine gel, which bursts in the mouth.
See our full range of flavour pearls.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: White balsamic condiment with summer truffle 70% (concentrated white grape must, grape vinegar (sulphites), summer truffle 1% (Tuber Aestivum vitt.), aroma of truffle), water, thickener: cellulose gum, firming agent: calcium chloride, gelling agent: sodium alginate.
Allergy advice: for allergens see ingredients listed in bold.
Storage: At room temperature before opening. Once opened, store between 2 and 6 C and consume within 5 days.
