The Iconic Spirits Blog

The Spherification of Cointreau

March 14, 2012

Tags: Cointreau, Cointreau Pearls, Spherification, Richard Lambert

El Bulli may be closed, but the legacy of Ferran Adria has entered popular culture. One of Adriaís most replicated techniques is spherification---the conversion of liquids into edible balls that look like caviar, and explode in the mouth exactly like fish eggs. When I first encountered this bit of culinary theater, at his restaurant Hacienda Benazuza outside Sevilla in 2005, it was the height of cutting-edge experimentation. Today, itís likely to turn up at the corner bistro. (more…)