Save your spherification tools for another day: 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 burst in the mouth.
Enjoy the golden Monbazillac or raspberry pearls in a cocktail or spooned over a dessert. The fig pearls beautifully complement foie gras; the balsamic vinegar or black truffle pearls pair well with cheese or salads. And the yuzu or shallot vinegar pearls are stunning served with oysters.