gelling agent of natural origin extracted from
brown seaweed (Fucus, Laminaria, Macrocystis species)
harvested in the cold waters of Scotland, Ireland, South
America. Thanks to its calcium reactivity, it allows direct or
reverse spherification of different types of aqueous liquids
with a pH greater than 4 to produce spheres of different sizes
(caviar, pearl, gnocchi, raviole). These productions are ideal
to bring an aromatic note in subtlety to the creations on the
plate or in cocktails. They also make it possible to present
coulis, reductions or juices in an original form for tasting.
