This recipe is from the executive chef of Spoleto for creating your own caviar pearls using any liquid such as balsamic, champagne, fruit juice, or wine.
Balsamic Vinegaryou can use any liquid from champagne, fruit juice, and wine!
Agargelatin
olive oil
Instructions
Bring your liquid and agar to a simmer. Once the liquid reaches 110 degrees, fill a dropper with olive oil. Slowly place drops of olive oil into the liquid to create your caviar pearls.