Prep time

30 min

Total time

1 hour 


Used technique:


1 cup

(235 ml)

canned tomato juice

3.5 oz

(100 g)

soft goat's cheese

0.5 oz

(15 g)

fresh thyme, chopped

0.5 oz

(15 g)

chives, chopped

3/4 cup 

(180 ml)

balsamic vinegar

2 cups

(470 ml)

cold vegetable oil

2 sachets

(2 x 2 g)


Tomato Cannelloni

1. Bring the tomato juice and 2 g (1 sachet) of AGAR-AGAR to a boil while stirring. Remove from the stove and let sit for 5 minutes.

2. Pour the mixture onto a rectangular plate or onto a small baking tray and place it in the fridge for 10 minutes. Using a knife, cut the sheet of tomato juice into rectangular pieces.

Goat Cheese Filling

3. Mix all the ingredients together using a spatula. Transfer the goat’s cheese mixture into a pastry bag and reserve.

Balsamic Vinegar Pearls

4. Put the 2 cups of vegetable oil in the freezer for at least 30 minutes.

5. Bring the balsamic vinegar and 2 g (1 sachet) of AGAR-AGAR to a boil. Remove from the stove and let sit uncovered for 5 minutes.

6. Pour the cold oil into a glass measuring no less than 6 inches (15 cm) in height.

7. Fill a pipette with the balsamic vinegar preparation and drip it into the cold oil. Let sit for 2 minutes.

8. Using a sieve, remove the pearls from the oil and rinse them in warm water.

Serving Suggestions

9. Place a small amount of goat’s cheese filling in the middle of each rectangle. Fold the gelified sheet to create a ravioli. Serve alongside the balsamic vinegar pearls.

Products you will need for this recipe

Styling Kit Tool Set For Cooking


50 Molecular Gastronomy Recipe Book

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