Reverse Spherification – Making Food Pearls

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Published on: December 16, 2013

 Spherification in molecular gastronomy is the process of taking a liquid and turning it into a ball of jelly with the centre still in liquid form.  Spherification is achieved by one of two methods, “Spherification” and “Reverse Spherification”.  For this post I’ll be focusing on Reverse Spherification because it is the one I used to make the grapefruit and raspberry pearls for my tasting menu.  See the recipes here: Langoustine and Lobster Cannelloni with Grapefruit[…]

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