Christine Le Tennier Balsamic Vinegar Flavour Pearls Oil & Vinegar and then the cooked rice

and then the cooked rice is heaped in – so that it starts frying in the sesame oil

Plus of course a large preserving jar

If you’re investing the time in making a truffled mushroom risotto

Dimensions

Christine Le Tennier Balsamic Vinegar Flavour Pearls Oil & Vinegar and then the cooked riceEnjoy the balsamic pearls with a strawberry dessert, with tomato salads, or perhaps even a cheese souffl. 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