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.
[h3]                                                             Reverse Spherification Question[/h3][h3]                                    Some thoughts on : molecular gastronomy[/h3]
                         Cantaloupe                                                                                                     Vodka and grapefruit cocktail