Learning the reverse spherification process is the fundamental step in advancing your culinary skills towards the molecular gastronomy. In reality making liquid spheres is quite easy, as long as you follow precise measurements. In this video (below), I show 3 examples of the reverse spherification. I make spheres with 2 relatively thick substances and 1 thinner substance.
Watch the video until the end to learn how to make Kefir spheres, you can use the same method to make Sour Cream or Yogurt spheres.
*Please note, that these liquids already have quite a bit of calcium inside, so you might need less Calcium Lactate for them (at least 2% in total). I also show how to make tomato spheres, from the tomato juice. You can use the same method to make fruit spheres or fruit caviar / pearls (just use the squeeze bottle for that).
And finally, I show how to make wine spheres, using the frozen reverse spherification method. You can use this culinary technique to make cool cocktail pods from any alcohol, or any thin liquid actually.
Preparation time: 1 day
Cooking time: 15 min
Ingredients for the liquid spheres:
- 6 g Calcium Lactate (3% of the “spherified” liquid volume)
- 200 g Any Liquid that you wish to enclose into spheres (e.g. Kefir / Tomato juice / Wine)
- 5 g Sodium Alginate (0.5% of the Water volume)
- 1 L Water
Important TIPS to remember:
- Make sure that you do not mix up Calcium Lactate with Sodium Alginate. Use Sodium Alginate for Water and Calcium Lactate for the “spherified” liquid, and not the other way around. *that happened to me before… not the best idea…
- Do take time to rest the “spherified” liquid and avoid the air bubbles (if any left) when making spheres. Do also rest the mixed alcohol, before freezing it. Otherwise, air bubbles would be trapped inside the frozen spheres / pods.
- Use precise measurements.
- Use Calcium Lactate and not Calcium Chloride. Both will work for the technical and visual part, but Calcium Chloride spheres will not taste great in comparison to Calcium Lactate spheres.