Molecular Gastronomy at Home!

With my new molecular gastronomy (or "spherification") kit, by the chef at el Bulli, I tried to make chardonnay spheres.


First, add algin, an algae extract, to the chardonnay.


Let's have a close-up (yum!):
Then, add xantana, a byproduct of cornstarch that has been fermented with a cabbage-dwelling microorganism.

And the beautiful result:



Not quite the marble shapes I hoped for, but delightful nonetheless. Next time, though, I will use a better wine.