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WTF Spherification Techniques: Warm Gelatin Reverse Spherification
The next evolution of the supremely popular reverse spherification technique! Warm gelatin reverse spherification makes it possible to encapsulate warm, fatty liquids into any shape you desire. It expands the realm of what spherification can do to create a unique dining experience. Scott and Janie demonstrate this brand new technique and share our modernized version of the hassle free hollandaise… on this week’s WTF.
Product Links:
- 210S
- Silver PerfectaGel Sheet Gelatin
- Whole Egg Powder
- Calcium Lactate Gluconate
- Perfected Sodium Alginate
Recipe Links:
References and Other Links you Might Like!
- WTF – Gelatin
- WTF – 210S
- WTF – Egg Powders
- WTF – Calcium Salts
- WTF – Agar vs Alginate Spherification
- NEW! Free Spherification Course
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
8 Comments.
What about a hot fudge spherification on top of a couple of scoops of ice-cream?
We all love a sweet surprise!
I would use this application with a tarter sauce atop. Crab Cakes over Israeli Cous Cous.
Spaghetti alla carbonara. Replaces the raw egg that souls go on top
Let’s try beurre blanc or beurre rouge formed as small spheres (‘fish eggs”) to serve over poached fish
How fun! I am inspired!
I would like to try pancakes or French toast with a maple syrup or strawberry gel
Crepes with lavender vanilla cream and lavender and orange specification berries.