03/01/2020
Reverse Spherification Shots, utilizing molecular gastronomy in its most simplistic form. I said I was about the food manipulation scene and Molecular Gastronomy is a great way to break solid foods down to simple forms of liquid shots that we manipulate the liquid to retain a solid form by using chemical sodium alginate and calcium lactate. Here are some examples of what you can do with it.
Pic1:
Strawberry, blackberry, blueberry and raspberry reverse spherification shot garnished with a fresh raspberry segment, freeze dried straw berry segment, and crystalized sugar...
Pic2:
Orange cinnamon reverse spherifcation shot that sits on a flour Corel chips and garnished with raspberry puree and a blood stem sorrel micro leaf.
Pic3:
Strawberry mint amuse bush reverse spherification shot garnished with a mint leaf segment.
Pic4:
PanaCotta served with mango lemon reverse spherification shot and sour cherry mini micro caviar reverse shots, merengue hard candy, fresh strawberries and raspberry puree.
