Coconut and Passion Fruit Gelato Spheres

Techniques: Spherification and Flash Freezing (2 techniques, maximum 20 points per judge). 

Buddha Lo: I'm doing spherification. I'm going to make a coconut and passion fruit gelato. The coconut and passion fruit, I'm adding them into the liquid nitrogen, and it'll flash freeze it and turn them into spheres. He noted his method was non-traditional: The spherification technique that I'm doing is not your typical spherification. You will still get those spheres, but you won't get that sodium alginate feel. This dish put Buddha first on the scoreboard with 54 points. Wiley Dufresne explained spherification for context: Traditional spherification is typically where you take a liquid and you encapsulate it in a membrane - typically alginate, but it could be pectin or gelling gum - and there's a chemical reaction so that sphere becomes solid.