|Eat at any top fine dining restaurant these days and you'll experience some of the products of molecular gastronomy - foams, gels, crumbs and spheres. Most people assume that only trained chefs with complicated equipment can produce these new culinary products, whereas the truth is that just about anyone can do it.|
A commercial spherification kit, comprising: alginic acid, calcium chloride, spherical spoons, syringe, slotted spoon.
1 large bag dehydrated rose petals
|All you need are a few simple tools and some chemicals. And it's easier than that, because there are ready-made kits available at a price that most home cooks can afford. My own preference is for the Texturas, developed by Ferran Adrià at the El Bulli laboratory and marketed through a variety of suppliers that can be found through a simple internet search.|
'Caviar' is the result of the spherification process, sealing a flavoured liquid into small droplets designed to imitate the famous sturgeon roe. In this recipe, I demonstrate how, in your own kitchen, you can make rose water caviar - tiny edible spheres of sweet and fragrant rose water that make the perfect accompaniment for strawberries and ice cream.
|Adjacent to the water bath, you need to lay down a bath of pure cold water which will be used to wash the spheres of any excess calcium chloride once they've formed and are ready to be removed. If like me you purchase a Texturas kit, the spherification tools come as part of the kit. The Catalan word for 'tools' is 'eines', and the eines canister which comes with the kit contains all of the equipment necessary for making various spherical sizes.|