The KaiKai Book

ingredients: Strawberry caviar: 100 g strawberry puree, 50 g orange juice, 1 g or 1/4 tsp agar agar, 500 ml very cold oil. Mango caviar: 100 g mango puree, 50 g lemon juice, 1 g or 1/4 tsp agar agar, 500 ml very cold oil

Famous for molecular cuisine, Heston Blumenthal continously experiments with novel cooking techniques to create new taste sensations. His food creations such as snail porridge are known worldwide.

Learning the reverse spherification process is the fundamental step in advancing your culinary skills towards the molecular gastronomy. In reality making liquid spheres is quite easy, as long as you follow precise measurements. In this video, I show 3 examples of the reverse spherification. I make spheres with 2 relatively thick substances and 1 thinner substance. Watch the video until the end to learn how to make Kefir spheres, you can use the same method to make Sour Cream or Yogurt spheres. *Please note, that these liquids already have quite a bit of calcium inside, so you might need less Calcium Lactate for them (at least 2% in total). This video also shows how to make tomato spheres, from the tomato juice. You can use the same method to make fruit spheres or fruit caviar / pearls (just use the squeeze bottle for that). It also shows you how to make wine spheres, using the frozen reverse spherification method. You can use this culinary technique to make cool cocktail pods from any alcohol, or any thin liquid actually.