Use this Alginate Syrup instead of a Sodium Alginate Bath Recipe if the liquid is too thick or does not have enough water available. 

Turn cucumbers and yogurt into delicate, edible spheres using reverse spherification.

Create mojito spheres using reverse spherification with Special Ingredients Calcium Lactate, Sodium Alginate and Xanthan Gum

Create frozen apple spheres with a burst of flavour using reverse spherification with Special Ingredients Calcium Lactate.

Create delicate vanilla pearls with a burst of flavour using molecular gastronomy for an exquisite touch to any dish.

Turn balsamic vinegar into beautiful, bite-sized pearls with this simple recipe using Special Ingredients Agar Agar.

Create delicate spheres of Crème Brûlée with a velvety texture and a touch of molecular gastronomy, perfect for a stunningly unique dessert experience.

Create exquisite pea caviar using a Calcium Bath, a perfect accompaniment to slices of cured pork.  

Create easy but tasty yoghurt and honey spheres using a Sodium Alginate bath. 

Create delightful Watermelon Caviar using the fascinating technique of spherification!

In the world of molecular gastronomy, the technique of spherification allows the creation of stunning, caviar-like pearls that burst with flavour. Using this technique, you can make Special Ingredients Red Wine Pearls, which add an elegant touch to any dish...

Create White Wine Pearls with Spherification using Special Ingredients Calcium Lactate and Sodium Alginate.