@iccadubai_iccaabudhabi: How Do Chefs Turn Liquid Into Edible Spheres? ✨🫧 Chef Shefali demonstrates the science behind direct and reverse spherification, showing how different liquids can be transformed into delicate, flavour-filled spheres. In this demo, she creates lemonade spheres with raspberry caviar inside — combining two techniques to build a playful burst of flavour and texture in one bite. From getting the right mixture and consistency to forming and rinsing the spheres properly, it’s a great example of how food science can completely change the way a dish is experienced. direct spherification, reverse spherification, Chef Shefali, edible spheres, raspberry caviar, molecular gastronomy, culinary techniques, food science, ICCA Dubai #ICCADubai #ICCAOnNikon #ChefTips

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Friday 16 October 2026 19:08:31 GMT