Recipes

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....

Make Pigato white wine pearls by spherification, using Special Ingredients calcium lactate and sodium alginate.

Make olive pearls with just three ingredients, including Special Ingredients agar agar.

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.

Make chocolate and mint pearls using spherification and Special Ingredients products.

A sodium alginate bath is a basic preparation for reverse spherification, also used for Bloody Mary and White Russian spheres.

A champagne cocktail with a light raspberry and rose foam, finished with Crackle Crystals for a popping effect.

The White Russian becomes an edible cocktail: coffee liqueur and vodka spheres that burst in the mouth to release their liquid filling.