As part of a celebratory dinner tonight, I am going to take my first stab at spherification. I've been putting it off for a while because, while the technique has become something of a modernist cliché, I've never experienced it before and I want my first time to be special. lol.
So I thought, what would I most like to explode in my mouth, which lead me to the idea of Sauturnes. I have a 2007 Premier Grand Cru that I think will fit the bill nicely.
Though I'm set up for both, I'm think reverse spherification is the way to go here.
Does anyone have any advice on making this work?
Any ideas on what to serve with it either as an accompaniment or a beverage pairing?