Gellan Gum - TEXTURAS by Albert and Ferran Adrià Tuna Loin the cocktail sphere

the cocktail sphere

8g of high-performance desiccant gel safely enclosed in a polypropylene capsule — food-approved and designed specifically to prevent any direct contact with food while maintaining an optimal absorption capacity of 20–50% relative humidity at 23°C

and freeze-dried to remove every trace of moisture while retaining 100% of the original flavor

dessert garnishes

Balsamic caviar

Gellan Gum - TEXTURAS by Albert and Ferran Adrià Tuna Loin the cocktail sphereGellan Gum TEXTURAS by Albert and Ferran Adri The most thermally resistant gel in the modernist kitchen. TEXTURAS Gellan Gum is Albert and Ferran Adri's rigid gellan gum a refined gelling agent derived from the natural fermentation of Sphingomonas elodea bacteria, first discovered in 1977 and it holds one extraordinary distinction that places it at the very top of the TEXTURAS gelling hierarchy: it withstands temperatures of up to 90C. Where other