Imported from Instagram
Reverse Spherification Liquid Spheres
A molecular gastronomy technique that creates a thin gel membrane around a liquid center, allowing for popping spheres filled with juice, herbs, or edible flowers.
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Ingredients
- 1 cup liquid of choice (such as fruit juice or flavored water)
- calcium lactate (added to the liquid center)
- sodium alginate (used to create the setting bath)
- 2 cup water (for the sodium alginate bath)
- edible flowers or herbs (optional surprises to float inside the sphere)
Steps
- 1
Prepare the liquid center by mixing calcium lactate into your chosen liquid.
- 2
If desired, add edible flowers, herbs, or other small surprises into the liquid mixture.
- 3
Pour the mixture into spherical molds and freeze until solid.
- 4
Prepare a sodium alginate bath by dissolving sodium alginate in water.
- 5
Gently place the frozen spheres into the sodium alginate bath.
- 6
Allow the spheres to sit in the bath as they slowly thaw; the calcium will react with the alginate to form a thin gel membrane around the liquid.
- 7
Once the membrane has formed, carefully remove the spheres from the bath and rinse in plain water before serving.
Notes
The source explains the science of reverse spherification where calcium in the frozen liquid reacts with a sodium alginate bath to create a membrane. Specific measurements for the chemicals were not provided in the transcript, but standard ratios are typically 1-2% by weight.
Nutrition per serving
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