Spherification |Only Cookery. This technique was initially brought out in the restaurant world by El Bulli, voted the best restaurant in the world for may years in the raw. They were pretty much the pioneers of the molecular gastronomy. I like to use spherification to bring my dishes to another level. Many people think that is very difficult to be made but actually is not that hard. Let’s have a look on how to make it. I strongly recommend you to start 24hrs before with the Algin bath, as this powder takes long time to re-hydrate. [color=#000000][size=2][font=Futura][b]Algin bath [/b][/font][/size][/color] [color=#000000][size=2][font=Futura]Water 2l[/font][/size][/color] [color=#000000][size=2][font=Futura]Algin 11g[/font][/size][/color] [ul] [li][color=#000000][size=2][font=Futura]Blend the powder slowly with an hand blender, place in an airtight container and leave in the fridge for 24hrs.[/font][/size][/color][/li] [/ul] [color=#000000][size=2][font=Futura][b]Puree[/b][/font][/size][/color] [color=#000000][size=2][font=Futura]According to the size of spheres you want to make you will need to adjust the consistency of your puree, if you want to make a larger size one, I recommend you to set your puree with a little bit of agar before using it.[/font][/size][/color] [color=#000000][size=2][font=Futura]In this example, the coconut milk, in order to be turned in larger spheres it will have to be set with 0.5% of agar.[/font][/size][/color] [color=#000000][size=2][font=Futura][b]Coconut milk[/b][/font][/size][/color] [color=#000000][size=2][font=Futura]Coconut milk 500g[/font][/size][/color] [color=#000000][size=2][font=Futura]Agar 2.5g[/font][/size][/color] [ul] [li][color=#000000][size=2][font=Futura]Bring to boil;[/font][/size][/color][/li] [li][color=#000000][size=2][font=Futura]Cool down till becomes hard and cold, preferable using a metal container over a ice bowl;[/font][/size][/color][/li] [/ul] [color=#000000][size=2][font=Futura]Gluconolactate 9g[/font][/size][/color] [color=#000000][size=2][font=Futura]Add, blend in a food processor till smooth;[/font][/size][/color] [color=#000000][size=2][font=Futura]Strain it, if you can, remove as much air as possible from the mix eventually using a vacuum machine;[/font][/size][/color] [color=#000000][size=2][font=Futura]Place the mix in a squeeze bottle and store it in the fridge till need.[/font][/size][/color]