Recipes: Spherification

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.

Make the three-ingredient syrup used in several molecular cocktail recipes to keep pearls suspended.

A basic preparation for several molecular cocktail recipes: simple syrup made from water and sugar.

An intense gin and lime cocktail, lightly sweetened with a syrup that suspends small, liquid-centred cucumber pearls.

A variation on a Mojito with ginger beer, lime and fresh mint, finished with watermelon caviar made with Special Ingredients sodium alginate.

A calcium lactate bath is a basic preparation for many spherification recipes, including caviar pearls and spaghetti.

A variation on a gin Martini with orange and liquid-centred chocolate pearls, served in a glass rimmed with sugar, orange zest and Special Ingredients Crackle Crystals.

Make pear pearls with the Special Ingredients spherification bottle to finish dishes and drinks.

A modern cuisine composition of salmon bites, sponge, yoghurt spheres and squid ink sauce, made with Special Ingredients products.

Make liquid-centred gin and tonic spheres using reverse spherification.