Today there is only one word stuck in my head: spherification. 

I’ve never been a fan of molecular cuisine and yet I’ve totally fallen for it. The truth is that when I saw these little balls that look just like lumpfish roe I could not resist and I immediately looked for the recipe, completely fascinated by this experiment (curiosity is this woman, that’s for sure…). If you are tired of the usual stuff and you are willing to give it an exotic touch, this is your day. Using a bling-bling detail for your dishes will increase your popularity and you will conquer everyone!  Spherification is a technique that allows you to transform a liquid compound in a solid, for example to transform simple blueberry juice into spheres that resemble caviar.  And since it is a lot of fun, I’ve also tried with orange juice, tomato juice and honey. You may wonder what are these balls for? Actually they are just a mannerism, but if you serve them at a dinner, you can gain a few more points. Remember to act a little snob and to nonchalantly say that it’s a technique that you have learned from the prestigious course of molecular cuisine (with limited participants, of course) which you have just finished attending (downtown, of course). As for the rose petals, say that you grow them directly on your balcony, because since you have tasted them for the first time, you can no longer do without their slightly spicy taste in your salad.

 “Lying gracefully is an art”, as Oscar Wilde used to say.


Recipe. FOR 4 PEOPLE

100ml (3,3 fl oz) Wild blueberries syrup + 100 ml (3,3 fl oz) water + 2 teaspoons agar-agar + 1 teaspoon sugar + very cold peanut oil + a tall and narrow container (or a flute glass) + a syringe without a needle.

Put the oil bottle in the freezer for at least 30 minutes. The oil must be cold because only this way the drops of syrup that we create will suffer a thermal shock that will make them harden. In a saucepan, pour the blueberry syrup, sugar, water and agar-agar. Bring to a boil, stirring constantly, and simmer for 3 minutes. Turn off and let stand for about 10 minutes. Remove the oil from the freezer and pour into a tall, narrow container (or into a flute glass). With a kitchen syringe (or a regular syringe without needle), suck the liquid mixture. At this point, place the syringe on the container filled with oil and with caution press the plunger of the syringe a little at a time. This way you will create drops, which will harden by falling into the cold oil.  This operation must be done quickly enough to avoid the liquid mixture hardens too much. At the end, drain the beads obtained in a meshed strain and clean the oil up. The blueberries caviar is a great idea to serve a dish of burrata!

*You can find blueberry syrup at herbalist’s shops or organic supermarkets, but you can use whatever you like: tomato juice, pineapple, honey… Put a flower in your plate and everything will be wonderful.


Photo Food: Taste of Runway. Photo fashion show: Yannis Vlamos / gorunway.com image courtesy of style.com. Model: Antonina Vasylchenko (IMG).

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