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tomato-water-spheres-sqr

Tomato Water Spheres Injected with Basil Oil

Expand the possibilities of spherification! Have you already mastered basic and reverse spherification? Ready to tr ... CONTINUE
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Sangria in suspension- Thickened sangria with xanthan gum and suspended fruit -sqr

White Sangria in Suspension

A delicious, refreshing and incredibly smooth and velvety sangria with suspended fruit and mint leaves at different ... CONTINUE
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Melty chese with sodium citrate to stabilize emulsion sqr 2

Melty Cheese with Flavorful Dry Aged Cheeses

Have you ever tried melting hard or semi-hard cheeses such as Parmesan, Gruyere or aged Gouda? If you did, you prob ... CONTINUE
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Carrot Orange Mango Spherification -sqr

Carrot, Orange & Mango Spheres with Rose Crystals

A refreshing liquid sphere made with Frozen Reverse Spherification that bursts in the mouth releasing a delicious j ... CONTINUE
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Liquid Parmesan Gnocchi with Mushroom Infusion by Chef Jordi Cruz at ABaC-sqr

Liquid Parmesan Gnocchi and Mushroom Infusion

Molecular gastronomy Chef Jordi Cruz demonstrates a creative use of spherification to separate two broths in one de ... CONTINUE
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strawberry-spheres-sqr

Strawberry Spheres with Ground Pepper

A simple spherification recipe to make strawberry spheres that explode in the mouth! Great for kids and very versat ... CONTINUE
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Eneko Atxa Azurmendi Truffled Egg -sqr

Our Hens Egg, Cooked Inside Out and Truffled

This is another brilliant dish created by molecular gastronomy Chef Eneko Atxa of Azurmendi. An egg yolk is careful ... CONTINUE
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plum-caviar-sqr

Plum Caviar with Basic Spherification

Learn how to make plum juice caviar with the Basic Spherification technique. The little spheres will burst in the m ... CONTINUE
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Apple Caviar 300

Apple Caviar with Banana Foam

The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or d ... CONTINUE
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Yuzu Cilantro Sphere

Yuzu Cilantro Spheres

These spheres burst in your mouth releasing a refreshing taste of yuzu, orange peel and cilantro. Yuzu and cilantro ... CONTINUE
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Hemispheric Silicone Mold

Perfect Spheres with Frozen Reverse Spherification

The spherification technique, created by molecular gastronomy Chef Ferran Adria of el Bulli in 2003, consists of a  ... CONTINUE
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Honey caviar

Honey Caviar, Fourme d’Ambert, Black Tea

The honey caviar is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. In this rec ... CONTINUE
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