Calcium lactate and sodium alginate: the key ingredients in molecular magicReverse spherification is one of modern cooking’s most spectacular and fascinating techniques. It creates perfect spheres with liquid centres, resembling an egg yolk but fully customisable in flavour and colour....
Molecular Gin Martini: innovative spherification in mixologyThe Gin Martini is a mixology icon that never stops evolving. Today, molecular gastronomy techniques turn this classic cocktail into a distinctive multisensory experience, combining gin’s refined flavour with innovative elements such as spherification,...
A striking recipe made during a molecular gastronomy course. Direct spherification with sodium alginate and calcium lactate: make an imitation honey pearl by immersing a sphere containing sodium alginate in a bath of water and calcium lactate.
Today we explore a recipe from one of our molecular gastronomy courses: risotto with saffron spheres and prawn bisque. It is easy to make and sure to impress!
Make Pigato white wine pearls by spherification, using Special Ingredients calcium lactate and sodium alginate.
Make beetroot and balsamic vinegar spheres with Special Ingredients xanthan gum, calcium lactate and sodium alginate.
Create apple caviar pearls with the Special Ingredients spherification bottle to finish dishes and cocktails.
The White Russian becomes an edible cocktail: coffee liqueur and vodka spheres that burst in the mouth to release their liquid filling.
A Bloody Mary made with tomato juice and vodka becomes a liquid-centred sphere. Serve it as an edible cocktail, amuse-bouche or small starter.
A calcium lactate bath is a basic preparation for many spherification recipes, including caviar pearls and spaghetti.
Make pear pearls with the Special Ingredients spherification bottle to finish dishes and drinks.
Make liquid-centred gin and tonic spheres using reverse spherification.
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