This was the first time I ever picked up sodium alginate and calcium lactate..and experimented with reverse spherification...recipe taken out of A day @ el bulli. Ironically I was successful...Took a puree fresh mozzarella and incased it in itself. What happens is, when sodium alginate touches calcium rich liquids it develops strands in which a liquid incases itself in the same liquid. When eating it's an explosion of flavor in the mouth (no pun intended)...Heirloom tomato and baby beet "caprese"...liquid mozzarella, micro basil, brioche croutons, and sherry vinegar...
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