Learn how to create these fantastic Mandarin Spheres with Reverse Spherification using Special Ingredients Calcium Lactate, Sodium Alginate and Xanthan Gum.

Inspire with this piece of art to eat, with a wonderful combination of flavours using Special Ingredients Xanthan Gum, Calcium Lactate and Sodium Alginate.

Create a rapid stream of Spherification Caviar Pearls using the Special Ingredients Spherificator Bottle and generate the most exquisite dishes for your customers or guests.

Make delicious mouth watering Mint Chocolate Pearls using the Special Ingredients Molecular Gastronomy Spherification Kit.

The Sodium Alginate Bath is a fundamental part of many Reverse Spherification Recipes, including the Bloody Mary and White Russian Sphere Recipes.

A simple champagne cocktail finished with a light fresh raspberry and rose foam and Crackle Crystals to give an extra kick of fizz. This is very simple to prepare but adds a wow factor and flair to serving drinks to...

Based on the flavours of a White Russian. This edible cocktail flavoured with coffee liqueur & vodka, pops, in the mouth, delivering an intense burst of flavour.

The popular savoury drink made with tomato juice and vodka is turned into a liquid centered sphere which can be served as an edible cocktail, amuse bouche or a canapé.

This Suspension Syrup Recipe is used in several of our Molecular Gastronomy Cocktail recipes. Learn how to make the recipe with just 3 ingredients. 

This basic Simple Syrup Recipe is used in several of our Molecular Gastronomy Cocktail recipes. Learn how to make it in just 1 simple step.

A strong gin and lime cocktail, slightly sweetened with a syrup that helps to suspend the small liquid centered cucumber juice pearls that float in the drink.

A refreshing variation on a mojito with a ginger beer base, lime and fresh mint, finished with small spheres of watermelon caviar made with Special Ingredients Sodium Alginate.