Spherification
German: Spherification (Sphärifikation) Also known as: Sphärifikation, Kugelbildung
A molecular-gastronomy technique in which liquid is formed with alginate into small spheres with a thin gel skin.
In spherification a liquid is mixed with sodium alginate and dropped into a calcium bath. A thin gel skin forms around the liquid, giving it a spherical shape. The technique comes from molecular gastronomy and became known through Ferran Adrià.
In the bar it is used to make spheres of juice or liqueur as a garnish or surprise element. The gel skin stays thin and the core is liquid and bursts when bitten.