Christine Le Tennier White Balsamic and Black Truffle Flavor Pearls

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. 

About Christine Le Tennier 

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 bursts in the mouth. 

See our full range of flavour pearls.

Ingredients: White balsamic condiment with summer truffle 70% (concentrated white grape must, grape vinegar (sulphites), summer truffle 1% (Tuber Aestivum vitt.), aroma of  truffle), water, thickener: cellulose gum, firming agent: calcium chloride, gelling agent:  sodium alginate. 

Allergy advice: for allergens see ingredients listed in bold. 

Storage: At room temperature before opening. Once opened, store between 2 and 6 C and consume within 5 days.

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.