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  • Texturas Spherification Easy Kit by Albert and Ferran Adria
  • Texturas Spherification Easy Kit components
  • Texturas Spherification Easy Kit beautiful packaging
  • Texturas Spherification Easy Kit recipe booklet

Spherification Easy Kit by Ferran Adria

$109.00
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Product Description

From chefs Albert and Ferran Adrià, the beautifully packaged Texturas Spherification Easy Kit includes ingredients for the spherification culinary technique developed by the brothers at their famous restaurant elBulli for creating recipes never before imagined with spherical shapes from sweet or savory ingredients. The Texturas spherification kit has all the ingredients and tools needed to implement one of the most emblematic techniques from chefs Albert and Ferran Adrià. You can make spheres of different sizes and shapes that explode in your mouth to release all the flavor. This kit makes a beautiful gift!

The recipe booklet includes all the steps to perform spherification and multiple flavor options that will allow you to make these wonderful bites at home. This Kit contains: Algin, to form the membrane in the spherical shape, Gluco to add calcium to the liquid base, Xantana to give density to the base without changing the taste , and Gelly to make solid spherical shapes.

Texturas Spherification Easy Kit includes:

Ingredients

  • 1 Xantana 190g (xanthan gum)
  • 1 Algin 225g (sodium alginate)
  • 1 Gluco 200g (calcium lactate gluconate)
  • 1 Gelly 200g (200 bloom gelatin)

Tools

  • 1 Syringe
  • 1 Collecting perforated spoon
  • 1 Measuring spoon set with 4 spoons

Recipes

  • Spherification Recipes (7 languages)

Texturas Albert y Ferran Adria

From Albert and Ferran Adrià:

The Texturas product line is essential for you to incorporate into your kitchen some of our best-known techniques, such as hot gelatins, airs, melon caviar or spherical ravioli . The products that integrate Sferificación, Gelation, Emulsification, Thickeners and Surprises are the result of a rigorous selection process and tests. Texturas represents the beginning of a world of magical sensations that will undoubtedly continue to grow. Since its inception in 1997, elBullitaller has had the goal of broadening the range of possible textures in cooking. The result of this research techniques that, like foams, clouds, etc. , have represented an evolution in our style.


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