Esferified Fresh Pearls, molecular cuisine for everyone

Esterification is a culinary technique made popular by chef Ferran Adrià. In reality it is quite an old technique used to jellify many industrial products, and since the 1990s it has been used in haute cuisine in the creation of various foods (generally liquid) such as wine, fruit juices and vegetable juices, etc.

The technique consists of applying a natural thickener from brown algae, called sodium alginate, and a calcium salt in certain proportions, with the aim of causing the partial jellification of the liquid, so that it ends up in various shapes, usually spherical. Upon contact with the alginate, the liquid surface of the base product (juices, sauces, etc.) jellifies, causing the “encapsulation” of the liquid in the form of spheres.

This process, which may seem complicated and which was carried out in an almost artisanal way, is today available for the general public* thanks to Pescaviar.

HOW PESCAVIAR MANAGES TO BRING THE ESTERIFICATIONS TO THE GENERAL PUBLIC

In 2007, Just León, an entrepreneur from Barcelona, managed to industrialise the flavoured pearls with liquid centres. Until that time, only a few daring chefs had managed to make their own pearls in a very artisanal way which required time and personnel and which only lasted a few minutes. Pescaviar discovered the small accomplishment of Just León and offered him the opportunity to use our extensive sales network for his work to commercialise the flavoured pearls. Both parties were delighted to work together and that year
a long personal and professional relationship began, which has led to Just León being the head of R&D at Pescaviar, or as we like to call him, the mad scientist.

In a few months, Pescaviar esterifications, then called Cocktail Pearls, were being discussed in publications such as The New York Times, while we received awards such as the TAVOLA in Belgium and positioned the fantastic esterifications on the shelves of the best gourmet shops in the world.

Adapt or die: in 2015 we decided to launch a new range of flavours under the fresh new brand SPHERIKA GOURMET FRESH PEARLS. To the most successful flavours of the past – Huelva strawberry, Murcian lemon and Mexican chipotle – we added two new flavours: passion fruit from Brazil and soy sauce from the prestigious Kikkoman brand.

THE FLAVOURS AND HOW THEY ARE USED

Using and enjoying Fresh Pearls is easy: lightly shake the jar before opening. With a slotted spoon or just a fork, extract the amount of pearls that you need, add them to the recipe that you have prepared to your taste and enjoy!

Huelva Strawberry: the largest and best European producer of strawberries is the province of Huelva. This is the case for a good, natural reason: 248 hours of sunlight per month in spring, a minimal temperature variation between day and night, and lush, fertile soils. The strawberry did not originate in the countryside of Huelva, but its microclimate led the small red fruits to be brought from California to adapt to the western Andalusian terrain. The strawberry pearls are tempting in a chocolate mousse, sophisticated in a duck magret with red fruit sauce, simple in custard or frozen yoghurt, refreshing in a melon smoothie, and scintillating in a vodka cocktail with mint.

Murcian Lemon & Lime: Over one thousand years ago, Arabic people decided to take advantage of the rich soils of Murcia, and irrigating them, created the orchard in a meadow through which the Segura river flows towards the sea. The lemon & lime pearls are perfect in a tuna carpaccio or in seafood (steamed clams, prawn ceviche, oysters). They are ideal for surprising guests in a gin and tonic or vodka with lime, as a decoration for sushi and maki, or adorning desserts such as lemon pies and mousses.

Passion fruit from Brazil: This tropical fruit – rich in vitamin C and a source of protein, minerals and carbohydrates – comes from the plant of the same name, and has a very eye-catching and special flower: the passion flower. Its appearance is similar to a crown of thorns, and upon seeing it Spanish settlers related its features to those used in the crucifixion of Jesus, naming its fruit the passion fruit. Sweet and refreshing, the passion fruit is made up of antioxidants, an elixir of youth. It can be used as a topping for a chocolate mousse, to accentuate a fruit salad, as a sweet contrast to a pork fillet, and of course as a decoration for any dessert.

Soy Sauce from Japan: Soy sauce is one of the most ancient condiments in the world and originated in China. Over time, its use spread to other countries in Asia such as Japan, the Philippines, Malaysia, Indonesia, etc., becoming a central condiment in the cuisine of these countries. The Kikkoman soy sauce that we use for our pearls does not contain gluten. They are delicious with teriyaki chicken or sautéed prawns, and are amazing in a Japanese style Bloody Mary. They are also a distinctive way of decorating maki and sushi.

Chipotle from Mexico: chipotle is a type of chili, normally of the jalapeño variety, which has been left to mature until reddening and drying. This chili is smoke dried instead of being air dried like other varieties of jalapeño. Thus, chipotle, in addition to being a spicy condiment, offers a delicious smoked flavour for various culinary creations. The chili pearls are the perfect condiment for barbecued meats or steak tartar, but are also amazing in fish dishes, when combined with a chocolate dessert, or as a dash of spice in a cocktail.

* Pescaviar carries out esferifications for the LIDL chain of supermarkets under its DELUXE brand, and for the English company Belazu Ingredient Company