Christine Le Tennier White Balsamic and Black Truffle Flavor Pearls
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.Â
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.Â
About Christine Le TennierÂ
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.Â
See our full range of flavour pearls.
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.Â
Allergy advice: for allergens see ingredients listed in bold.Â
Storage: At room temperature before opening. Once opened, store between 2 and 6 C and consume within 5 days.
