Description
- Learn Spherification and Reverse Spherification techniques, Create fluid gels and elastic gels,
- Turn liquids into stable foams, Turns fat into sweet and savoury powders, Create edible glass, Change the ph of liquids, plus muhc more.
- Recipes Included: Chocolate/Mint Chocolate Pearls, Watermelon Caviar, Gin and Tonic Spheres, Yoghurt and Honey Spheres, Apple Gel, Sour Cucumber Puree, Coconut Fluid Gel, Elastic flexible Caramel Gel, Dark Chocolate and Red Wine Mousse, Rose Air, Orange Glass, Cranberry Fluid Gel, Chocolate Soil, Olive Oil Powder
- Contents: Sodium Alginate 50g Sodium Citrate 50g Calcium Lactate 50g Agar Agar 50g Xanthan Gum 50g Carrageenan Kappa 50g Carrageenan Iota 50g Lecithin Powder 50g Zorbit 50g Ultratex 50g Citric Acid 50g Molecular Collecting Spoon Digital Mini Scales Set of Measuring Spoons Small Hemisphere Mould 1 x 50ml Syringes 10 x 3ml Pipettes Booklet containing techniques, tips, instructions and recipes