Make a reverse spherification base without xanthan or gluconolactone

Level

Intermediate

Type of technique

Cuisine

This technique belongs to the course:

Basic Spherification Techniques

See lesson

Rais Esteve

Her passion for learning and natural creative drive have led her to specialize in pastry, baking, and avant-garde cuisine. She has worked as a chef, head pastry chef, and external consultant.

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Make a reverse spherification base without xanthan or gluconolactone

This technique belongs to the course:

Basic Spherification Techniques

Rais Esteve

Want to have full access to this technique?

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