Spherification

Spherification is the culinary process of shaping a liquid into spheres usually using sodium alginate and either calcium chlorate or calcium glucate lactate, which visually and texturally resemble roe. The technique was originally discovered by Unilever in the 1950s (Potter 2010, p. 305) and brought to the modernist cuisine by the creative team at elBulli under the direction of executive chef Ferran Adrià.