What You Need to Know
Hydrophilic liquids are dripped into chilled oil (typically vegetable or mineral oil) where surface tension forms them into spheres, which are then transferred to a calcium-rich setting bath (often containing alginate) to form stable gel membranes through ionic crosslinking.
Creates caviar-like spheres with liquid centers, used for flavor bursts and visual presentation.
Key Parameters
Temperature
6°C
4°C - 10°C
Time
90 seconds
30 seconds - 3 minutes
Equipment
Chilled oil bathDropper/syringeCalcium setting bath
Steps
- 1.
Molecular cocktails (El Bulli): Alcohol encapsulation
- 2.
Dessert caviar (WD-50): Flavor surprise elements
The Science
Primary Reaction
Ionic crosslinking (calcium-alginate)