Yes, we did it.

We joined forces with the best to deliver the most explosive recipes in the market. Real preparations, tested in real kitchens.

In collaboration with CXC
Recipes 06 inspirational dishes
Categories Sweet & Savoury
Inspirational Dishes

Forget the process. Focus on the project.

Every esferiko® recipe begins with a question — what would happen if this liquid became a sphere?

Olive juice macerated in scented oil. A 70% cocoa ganache that breaks open with a spoon. The classic all-i-oli, reimagined as a small explosion on the plate. Iberian ham sauce, breaded and fried into a perfect croquette-sphere.

These are not concept dishes. They are working preparations, with grams, minutes and machine settings — the kind of recipe a brigade can run during service.

06 Featured recipes
05 Sizes used
03 Skin types
In collaboration with CXC — culinary partners
All recipes

Six dishes, one machine.

01. Savoury Arbequina olive esferiko
Recipe · Olive juice · Macerated

Arbequina olive

The original spherification — olive juice preserved in scented oil, served as a single intense bite.

Preparation

  1. Remove the olive bones and crush them in a blender.
  2. Pass through a cheesecloth.
  3. Vacuum the extra air.
  4. Pour the mix into the tank and select size 2, skin 1 from the touchscreen.
  5. Activate the esferiko®Pro.
  6. Set aside immersed in scented oil.

Ingredients · Olive juice

  • Arbequina olive with bone — 3 kg
Maceration
  • Extra virgin olive oil
  • Fresh rosemary
  • Fresh thyme
  • Orange peel
  • Black peppercorn
  • Garlic
Preservation
  • Keep in olive oil
Size2
Skin1
YieldHigh
02. Savoury Aperitivo sauce esferiko
Recipe · Smoked · Citrus-led

Aperitivo sauce

A sharp, smoked sphere — small in size, big in flavour. Perfect to open a tasting menu.

Preparation

  1. Combine the ingredients carefully.
  2. Pass through cheesecloth.
  3. Vacuum extra air.
  4. Pour the mix into the tank and select size 1, skin 1.
  5. Activate the esferiko®Pro.
  6. Set aside immersed in scented oil.

Ingredients

  • White wine vinegar — 500 g
  • Smoked paprika — 60 g
  • Black pepper — 10 g
  • Lemon peel — 1
Preservation
  • Keep in olive oil
Size1
Skin1
YieldVery high
03. Savoury Olive large esferiko
Recipe · Olive juice · Bold bite

Olive large

Same Arbequina juice, larger size, bolder bite. The sphere that holds the whole flavour of the maceration.

Preparation

  1. Remove the olive bones and crush them in a blender.
  2. Pass through a cheesecloth.
  3. Vacuum the extra air.
  4. Pour the mix into the tank and select size 3, skin 2.
  5. Activate the esferiko®Pro.
  6. Set aside immersed in scented oil.

Ingredients · Olive juice

  • Arbequina olive with bone — 3 kg
Maceration
  • Extra virgin olive oil
  • Fresh rosemary
  • Fresh thyme
  • Orange peel
  • Black peppercorn
  • Garlic
Preservation
  • Keep in olive oil
Size3
Skin2
YieldMedium
04. Savoury Iberian ham esferiko
Recipe · Creamy · Breaded · Fried

Iberian ham sauce

A bechamel of Iberian ham, spherified and breaded — the perfect croqueta, reinvented from the inside out.

Preparation

  1. Slightly sauté the onion with butter.
  2. Add the chopped ham and stir for 2 minutes.
  3. Add the flour and let it cook well.
  4. Pour the heavy cream and previously-boiled stock.
  5. Pour into the tank and select size 4, skin 3.
  6. Activate the Pro. Cool down 30 min.
  7. Add breadcrumbs and fry carefully.

Ingredients

  • Chopped onion — 30 g
  • Butter — 40 g
  • Iberian ham — 100 g
  • Flour — 15 g
  • Heavy cream — 120 g
  • Iberian ham stock — 480 g
Preservation
  • Refrigerate in water
Size4
Skin3
YieldMedium
05. Classic All-i-oli esferiko
Recipe · Classic Catalan · Reimagined

All i oli

The most Catalan of sauces, transformed into a perfect sphere. Garlic, oil and egg — held together by precision.

Preparation

  1. Crush the blanched garlic cloves with the two oils.
  2. Place the eggs in a tall glass to blend.
  3. Activate the blender without lifting, slowly adding the garlic paste.
  4. Lift the blender slowly as the sauce starts binding.
  5. Lighten the sauce with water to allow spherification.
  6. Pour into the tank and select size 3, skin 1.

Ingredients · All-i-oli

  • Sunflower oil — 450 g
  • Extra virgin olive oil — 150 g
  • Garlic cloves — 12 (blanched 3 times)
  • Eggs — 3
  • Sherry vinegar — 12 g
  • Salt — 15 g
  • Mineral water — 180 g
Preservation
  • Keep in extra virgin olive oil
Size3
Skin1
YieldHigh
06. Sweet Chocolate esferiko with olive oil
Recipe · 70% cocoa · Intense · Silken

Chocolate sphere

A dense, glossy ganache spherified in its largest size — the dessert sphere that breaks on the tongue.

Preparation

  1. Boil milk and heavy cream together.
  2. Add the cocoa powder and bring back to a boil.
  3. Add the chocolate, cover and let it sit for 5 minutes.
  4. Grind well and strain.
  5. Let it cool to room temperature.
  6. Pour into the tank, select size 5, skin 2. Activate.

Ingredients · Chocolate sauce

  • Fresh milk — 400 g
  • Heavy cream — 40 g
  • Chocolate 70% — 60 g
  • Cocoa powder — 20 g
Preservation
  • Keep in extra virgin olive oil
Size5
Skin2
YieldLow
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