A first attempt at Molecular Gastronomy

After getting a molecular gastronomy kit, I made some balsamic vinegar pearls (which is pretty easy to do.) Some of my other attempts at creating other  creations have failed. The pearls are served on buffalo di mozzarella with grape tomatoes, fresh basil and extra virgin olive oil. Visually the dish is quite stunning.

Balsamic Pearsl

Balsamic Pearsl

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