spherification
Spherification is a molecular gastronomy technique that creates liquid-filled spheres with a thin, gel-like membrane, mimicking the appearance and texture of caviar.
This process involves the reaction between sodium alginate and calcium ions, forming a gel upon contact, encapsulating flavors in a delicate, burst-in-the-mouth experience.
similar dishes
Spherified Olives, Liquid Ravioli of Parmesan, Tomato Mozzarella Explosion, Liquid Pea Ravioli, Spherified Egg Yolk with Asparagus Foam, Mango Ravioli, Pineapple Caviar, Spherified Soy Sauce with Sushi, Parmesan Spheres, Melon Consommé Spheres, Gazpacho Pearls, Molecular Margarita.