The process of shaping a liquid into spheres which resemble caviar (both visually and texturally).
Without calcium: liquid is mixed with sodium alginate, then dripped into a cold solution of calcium carbonate.
Reverse spherification : (substances containing calcium) the substance is dripped into an alginate bath.
Result : A sphere of liquid covered with a thin gel like membrane , similar to caviar.
Some thoughts on : molecular gastronomy
Cantaloupe Vodka and grapefruit cocktail