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.
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.
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