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liquid crème brulee sphere using the Reverse Spherification technique.

Another classic dessert transformed by a molecular gastronomy technique. The resulting liquid crème brulee spheres are delicious and you can still carefully melt some sugar on top with a torch.

Balsamic Vinegar Pearls Recipe | Molecular Recipes

The cold oil spherification method is an easy and fun technique to make caviar-like spheres from practically any liquid. Do not confuse with caviar made with Basic Spherification.