The kit “Spherification” includes a new texture, Gelly, a 200 Bloom gelatine (average power for gelification) that is ideal for moldable spherifications, mousses, aspics and countless recipes.

Take fruit presentation to a molecular level with reverse spherification, creating delicate, juice-filled spheres that burst with flavor. This technique blends culinary science and artistry for a dish ...

Then blend in 1.8 grams ofxantham gum, a thickening agent, and 0.15 grams of calcium lactate gluconate, which is your source of calcium for the spherification process. 2.

Spherification in Yes, Chef!. Episode 3 of Yes, Chef!, "What's in the Box?," challenged its competitors with unusual techniques, including "spherification," which is the basis of The Bazaar's ...