Algin is a brilliant natural product extracted from brown algae (Laminaria, Fucus, and Macrocystis to name a few) that grow in cold water regions throughout the world. This Algin is used for not only small spherification applications, such as Caviaroli, but larger olive-sized spheres and even egg-sized applications where combining encapsulated flavors is desired. This Algin comes from Albert and Ferrán Andrià – highly praised chefs of the world-renowned El Bulli restaurant in Catalonia, Spain.
Ideal for making two broths in one, such as a wild mushroom broth with an infusion of liquid Parmesan cheese. For an eclectic dessert, try a large frozen sphere of Carrot, Orange and Mango to wow your distinguishable guests.