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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.
Comments (8)
March 23, 2022 11:52 am
What about a hot fudge spherification on top of a couple of scoops of ice-cream?
March 24, 2022 10:04 am
We all love a sweet surprise!
March 23, 2022 12:11 pm
I would use this application with a tarter sauce atop. Crab Cakes over Israeli Cous Cous.
March 23, 2022 8:04 pm
Spaghetti alla carbonara. Replaces the raw egg that souls go on top
March 23, 2022 10:31 pm
Let’s try beurre blanc or beurre rouge formed as small spheres (‘fish eggs”) to serve over poached fish
March 24, 2022 10:03 am
How fun! I am inspired!
March 24, 2022 10:45 am
I would like to try pancakes or French toast with a maple syrup or strawberry gel
March 24, 2022 11:27 am
Crepes with lavender vanilla cream and lavender and orange specification berries.