Lemon Molecular Caviar with a popping effect (direct spherification method)

[@stevcube484]

is this reverse spherification? liquid pop from inside?

[@finedineathome]

Its direct spherification, so there is liquid pop from inside, but up to 15-20 minutes, I am still working on reverse spherification method to make lemon caviar

[@stevcube484]

@@finedineathome what you mean 15 - 20 minutes? is it become hard after that? im still confuse what the diffrent final result direct & reverse..?

[@finedineathome]

@@stevcube484 yes with direct spherification caviar become hard inside so you have to serve it quick up to 15-30 minutes maximum, with reverse spherification method you can serve up to few days and caviar doesnt become solid