Ann Reardon

sodium citrate

chocolate spherification recipe

Molecular Gastronomy / Cooking: BEST OF THE WEB sphericals, caviar & raviole recipes

Are you looking for a surprise element for your next dessert? Sphericals have a liquid centre encapsulated by a gel membrane. This is achieved by using sodium alginate which gels in the presence of calcium. molecular gastronomy kits available here There are lots of videos and photos on the web showing how to make sphericals or raviole ... »