Tomato Water Spheres with Basil Oil (Molecular Gastronomy Spherification)

Select your kit at and start making these incredible tomato water spheres with basil oil. Expand the possibilities of spherification! Ready to try something new? Why not inject a flavored oil inside the spheres for a stunning presentation and extra flavor? Get complete recipe at
The tomato water is made using the cryofiltration technique explained here


Julie Zuidberg says:

Coud you please make some more video’s?

ajandoj says:

No more videos? 🙁

flying frenchman says:

hi, video doesnt seem to work anymore.

MySpoon says:

woow!!!! awesome
i recently started studying modern techniques (molecular gastronomy), can any 1 tell me different modern techniques. nothing interesting on web.

Adrian Cabouli says:

Is the same using calcium lactate instead cAlcium lactate gluconated ?

RDproductions says:

sodahm trendy

voncocina says:

Super cool….!!!

Culinary GOAT says:

can you change the molecular structure of any substance or does this only work with certain ingredients?

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