This recipe from the Cuisine R-Evolution molecular gastronomy kit turns balsamic vinegar into edible pearls. The magic ingredient is agar, a vegetable gelatin derived from seaweed.
1/2 cup balsamic vinegar
2 grams agar (packaged in the Cuisine R-Evolution kit or available at health food stores).
Place a tall glass of olive oil in the freezer and chill for 30 minutes.
Place the vinegar and the agar in a pot and bring to a boil.
Pour the vinegar-agar solution into a bowl and fill a pipette with this solution.
Remove the oil from the freezer and slowly drip the vinegar liquid from the pipette into the oil.
Using a slotted spoon, remove the vinegar pearls from the oil. Rinse the vinegar pearls in water and remove them with the slotted spoon. Serve on desired dish.
(Note: You could also leave the pearls in olive oil to be used at a later time.)