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Delicious balsamic caviar pearls made from white balsamic vinegar with raspberry extract
Gocce white balsamic pearls with raspberry. Small glossy spheres with a liquid, fresh and fruity centre that bursts in the mouth. Light and surprising with salmon, goat's cheese, salads, desserts and cocktails. Read more
The pearl remains intact until you bite into it. Then the thin membrane breaks and the fresh, sweet-sour flavour of white balsamic and raspberry spreads instantly through the mouth.
This creates a small burst of flavour rather than one evenly distributed dressing. It is particularly effective with creamy, soft or richer ingredients.
White balsamic brings fresh sweet-sour tension without the darker, mature notes of traditional balsamic. Raspberry adds a bright red-fruit aroma. This makes the combination particularly appealing with fish, poultry, soft cheeses and fruity desserts.
Use the pearls as a finishing touch and add them only at the last moment. This keeps them intact and gives each bite its own little burst of raspberry and balsamic.
Serve smoked or lightly seared salmon with avocado, a little lemon zest and Extra Virgin olive oil. Add a few raspberry balsamic pearls just before serving.
Combine roasted beetroot with soft goat's cheese, rocket and toasted walnuts. Finish with Extra Virgin olive oil and a few white balsamic and raspberry pearls.
Serve panna cotta with fresh raspberries, strawberries or other red fruits. Add the balsamic pearls only just before serving so they remain intact and burst only in the mouth.
Where the dark balsamic pearls are all about depth and mature sweet-sour flavours, this version is about freshness, fruit and contrast. The combination of white balsamic and raspberry makes it particularly easy to use with fish, soft cheese and desserts – while the little liquid burst remains surprising every time.
| Content | 50g |
| Country of origin | Italy |
