Additional information
PACKSIZE | 7 OZ/ EA. |
---|
Christine Le Tennier’s raspberry flavor pearls are a versatile and shelf-stable product that allows chefs to add some molecular mixology to their repertoire. Resembling caviar, these pearls are drops of fruity, salty, or spicy juices or sauces encapsulated into a thin alginate shelf.
Christine Le Tennier’s Flavor Pearls are a versatile and shelf-stable product that allows chefs to add some molecular mixology to their repertoire. Resembling caviar, these pearls are drops of fruity, salty, or spicy juices or sauces encapsulated into a thin alginate shelf.
Founded in 2011 CAVIAROLI was created to produce and deliver the first olive oil encapsulated pearls. Allowing the chefs around the world to use a highly complex ingredient in their day to day. Born from the collaboration with Ferran Adrià and all of the elBulli team CAVIAROLI products were design to meet the highest quality standards.
Caviaroli Drops by Albert Adrià are something else. They are olives but not olives. Or maybe they are. All we know is that this is no conventional product. Keep your mind wide open to enjoy this new gastronomic experience. Drops are perfect as an appetizer, with a glass of vermouth and a snack. Try it with any dish where you would normally put an olive. Or where you wouldn’t. Either way, you are sure to be surprised when this round, solid thing explodes in your mouth with a powerful, intense taste.
With a personality dominated by pressed fresh basil, this greenish oil smells and tastes of Italy. The product primarily consists of a translucent, pale green/yellow coloured spheres. The spheres are packed in a clear, pale green/yellow oil. The spheres are uniform in size and measure approximately 5 mm in diameter. With no unpleasant colours or features.
The TRUFFLE PERLAGE® is a very innovative product proposed by Tartulanghe. It looks like caviar but it tastes like black winter truffle. The Truffle Caviar is made from the black winter truffle juice, which is obtained directly from the fresh truffle during its cooking. This tasty juice is then reduced in small pearls through a verysophisticated technique called “sferification”. We obtain small pearls with the taste of the truffle and the same colour and texture of the caviar!