Recently I ate at L'Utopie in Quebec City. One of the things I was served was a "celeraic ball" that was a one-inch diameter sphere that was a firm "crust" on the outside (not crispy) and molten on the inside. The same technique of making a ball with a thick, liquidy center was used on the dessert. I tried to find out how it was done, but the kitchen wasn't sharing. Anyone out there know how this is done?