In Vitro Recipe #4: Lab Pearls
July 31st 2014

According to legend, Cleopatra dissolved a pearl in her drink in order to win a bet with Marc Anthony over who could spend the most on a meal. Nowadays, extravagant queens have it a little easier thanks to lab pearls. These delicate structures, reminiscent of fish roe or tapioca balls, are filled with lab-grown animal fat. Drop a few into your salad for a burst of flavor. Scatter some across a freshly toasted baguette with a sprinkle of gray sea salt. Lab pearls are also suitable for traditional foods. They can be used to replace the schmaltz in matzo balls or the lard in Mexican tamales. An aged variety even matches the nutty taste of fine Italian lardo. Time to pile on the pearls!

Three Pearl Cocktail

1 tablespoon pomegranate seeds
1 tablespoon lab pearls, lardo flavor
1 teaspoon basil seeds
100 milliliters of pomegranate juice
Basil leaves, for garnish

1. Soak the basil seeds in a bowl of water for two minutes. Drain the water.

2. Combine the pomegranate seeds, lab pearls, basil seeds, and pomegranate juice in a cocktail glass. Garnish with basil leaves and serve with a wide straw for sucking up the pearls.

From The In Vitro Meat Cookbook: 45 lab grown meat dishes you cannot cook yet.

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