Sodium alginate recipe

Here’s some pictures and a video of my first experiments with sodium alginate and spherification. I used sodium alginate from the Texturas series and calcium chloride from a drug store. Needl…

These Pumpkin Pie Ravioli Spheres are made with a molecular cooking technique called reverse spherification, and it's super fun!

Our popping boba recipe uses spherification techniques from molecular gastronomy to create juicy, jelly-like balls that pop in your mouth. You can use fruit juice or puree, such as strawberry and mango. Alternatively, try coffee, tea, or soda to make our recipe. See our video for a visual demonstration of making all these different flavours.

Discover the delight of creating edible juice bubbles! An exciting science project suited for kids and adults alike.

These passion fruit spheres burst in your mouth releasing an intense hit of passion fruit puree. We've balanced the slight sourness of the passion fruit with a sweet chocolate soil and a sprinkling of chocolate popping candy. We've opted to use reverse spherification to make these passion fruit spheres. Reverse spherification has come to be preferred over basic spherification because it is more versatile and the spheres are less fragile. To read more about reverse spherification, see our…

A part of our Kitchen Theory ‘Elements’ multi sensory dining events we are using the reverse spherification process as a main element on our ‘Sea Spheres’ dish. (note: this event […]

This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastronomy technique that was first invented at El Bulli by Ferran Adria in 2003. While visiting a company called Griffith España, Adria and his team discovered a...

Your kids are going to be amazed at this simple molecular gastronomy kitchen experiment that allows them to eat water instead of drink it.

This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastronomy technique that was first invented at El Bulli by Ferran Adria in 2003. While visiting a company called Griffith España, Adria and his team discovered a...