Texturas kit sperification basic
Basic Spherification is best for obtaining ravioli and other spherical preparations with an extremely subtle membrane, magical on the palate. It can also obtain spherical caviar.
The preparation needs to be done immediately, since once the sphere has been submerged in the bath of Calcic, gelification does not stop and in the end it turns into a compact ball.
|Specification||Spherification is a spectacular cooking technique we introduced at elBulli in 2003 which enables us to prepare recipes that no-one had even imagined before. It consists of the controlled gelification of a liquid which, submerged in a bath, forms spheres.|