Lemon pearls, yuzu pearls, balsamic pearls...| Le Delas
Pearls of lemon, yuzu, pearls of balsamic, raspberry...
Flavourful gel spheres with liquid centres that burst in the mouth to transform both the flavour and texture of your dishes. These “pearls” are ideal served with carpaccio dishes and fish, in salads, with smoked salmon or with sushi, and can replace the traditional slice of lemon as a garnish on oysters or fish dishes.
The sweet version of these gel pearls are available in fruit or mint flavours, providing a fresh fruitiness that makes them a delightfully surprising addition to cocktails, starters, main courses and desserts. Try spooning a few raspberry pearls onto a slice of foie gras- you won't be disappointed!
Flavourful gel spheres with liquid centres that burst in the mouth to transform both the flavour and texture of your dishes. These “pearls” are ideal served with carpaccio dishes and fish, in salads, with smoked salmon or with sushi, and can replace the traditional slice of lemon as a garnish on oysters or fish dishes.
A unique set of flavors, textures and colors, the Perles de Saveurs are small gelled spheres (alginate film: seaweed derivative), containing a liquid heart; an amazing explosion effect in the mouth! They will add a stunning touch to your cocktails, starters, main courses, desserts, etc...
These basil olive oils pearls are ideal to accompany summer dishes such as mozzarella tomatoes, fresh pasta...
These wasabi flavored olive oil pearls made from Arbequina olives are perfect for accompanying raw fish.
These pearls of vinegar by Pedro Ximénez gracefully decorate your dishes composed of foie gras, red fruits, and various desserts.
At the heart of these pearls of flavour is Arbequine extra virgin olive oil, renowned for its sweetness and fruity aromas. Ready to use, they offer a unique sensory experience: a thin membrane that bursts in the mouth to release an explosion of flavour.
Their elegant appearance and delicate texture make them an ideal choice for refined dishes, from appetisers to original desserts. The oil left in the jar can also be used for seasoning.
Culinary uses One teaspoon is enough to enhance a dish. Carefully selected by Le Delas, they can be used as a finishing touch on :
► Carpaccio or tartar of fish or beef ► Gourmet salads or poke bowls ► Fish or seafood ► Soups, veloutés, cold soups, gazpachos ► Fresh or mature cheeses ► Fruity or chocolate desserts Tip: Return to room temperature before serving if the pearls have set in the cold.