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Chrtine Le Tennier Molecular Gastronomy

From a molecular reaction Spherification, pearls are small gelled spheres from brown seaweed extracts containing a delicious liquid centre that burst into your mouth and palate multiple flavors.

Resembling caviar, these pearls are drops of fruity, salty or spicy juices or sauces encapsulated into a thin alginate shell. Flavors include Passionfruit, Balsamic, Fig, Lemon Pepper, Pink Grapefruit, Raspberry, Soy Sauce, Vinegar & Shallot and Yuzu Juice.

 The liquids used are of high quality, and the alginate shell is made from seaweed material.