Christine Le Tennier Balsamic Vinegar Flavour Pearls Oil & Vinegar If you’re investing the time

If you’re investing the time in making a truffled mushroom risotto

apple vinegar

At some times of year they liquefy very quickly

and simmer for 10 minutes

Use the wasabi and ginger to serve

Christine Le Tennier Balsamic Vinegar Flavour Pearls Oil & Vinegar If you’re investing the timeEnjoy the balsamic pearls with a strawberry dessert, with tomato salads, or perhaps even a cheese souffl. 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