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Complete guide to spherification: transform your dishes with surprising effectsWelcome to our guide to one of molecular gastronomy’s most iconic techniques! For fruit “caviar”, yoghurt “pearls” or flavour-filled spheres, discover the basics and professional tips to master spherification.Spherification encapsulates liquids...

Explore alginate binding in patties, the role of calcium, formulated binders and the storage and cooking requirements of restructured food.

Use a spherification bottle for regular pearls: prepare the base, control drops, test the bath and clean every dispensing channel.

Understand calcium lactate’s role with alginate, certain pectins and other formulas, without confusing calcium supply with gelling or preservation.

Understand reverse spherification: prepare calcium base and alginate bath, form a membrane, rinse and store according to the ingredients.

Try reverse spherification with a balanced mojito base. Includes bath and base quantities, optional xanthan and checks for alcoholic mixtures.

Troubleshoot alginate lumps, air bubbles and misshapen spheres by checking water, calcium, dispersion, viscosity and dispensing technique.

Explore the technical idea behind Ferran Adrià’s spherified olives, distinguishing reverse spherification from a reconstruction of his recipe.

Make lemon caviar from a peel infusion using a weighed syrup and calcium bath, checking immersion time and rinsing before service.

Explore ham and melon through direct spherification, balance and portion size, with independent trials rather than an official elBulli recipe.

Understand sodium alginate, hydration and calcium-driven membranes, including the difference between direct and reverse spherification.

Use food-grade calcium lactate in a complete spherification recipe, checking the specified salt, concentration, rinsing and ingredient storage.