Steps
- 1.
Olive Oil Caviar (Spain (elBulli)): Encapsulates oil bursts for salad garnishes
- 2.
Miso Foam (Japan): Lightens umami intensity while coating tongue
- 3.
Mojito Sphere (Cuba): Contains cocktail liquid with mint aroma release
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Origin: Spanish (20th century) — Europe
See full technique reference →Olive Oil Caviar (Spain (elBulli)): Encapsulates oil bursts for salad garnishes
Miso Foam (Japan): Lightens umami intensity while coating tongue
Mojito Sphere (Cuba): Contains cocktail liquid with mint aroma release