It’s Molecular March here at Fante’s! This week we’ve asked Nina Rose to give a little background on Spherification.
Aside from foams, one of the most popular and well-known textures used in molecular gastronomy and modernist cuisine are spheres.
To be more specific, a sphere comprised of a thin, jellied outer membrane with a liquid center that pops in your mouth when eaten. Sometimes these spheres can be called different names depending on their size and shape, from tiny “caviar” or “pearls” to large “ravioli” or “eggs.”
The method of creating these forms is called spherification (or reverse spherification, but I’ll get to that later).
So what is spherification? Continue reading