Pearls of balsamic vinegar.

The recipe for caviar production is based on the method of verification of agar using cold oil. The mixture is brought to a boil, then immersed in oil with a pipette or syringe. For the ideal shape, the "eggs" must cool and form before the bottom of the container is reached.

Ingredients:
Balsamic vinegar-100 gr
Agar-agar-1.5 g

Prepared oil:
Container with oil - about 250 gr

Preparation:

1. Place the oil container in the freezer at least 30 minutes before starting work. The higher the capacity, the smoother the eggs will be.
2. Pour the balsamic vinegar into a saucepan, dissolve the agar and bring the mixture to a boil.
3. Cool the mixture to 50 -55 C. If the liquid is too hot, it will not have time to cool and the sphere will not get the desired shape.
4. Fill the syringe or pipette and gently begin to pierce into the cold oil.
5. Wait a few minutes, then remove the eggs and rinse them. You can use them immediately or store in a closed container.