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Exploring Liquid Spherification: The Art of Culinary Innovation

Learn about spherification - a technique of molecular gastronomy that encapsulates liquids, its history, types, procedure, and taste testing. Discover direct and reverse spherification methods, how it works, and popular uses like Pea Parmesan "Ravioli" and Cointreau "Caviar." Follow a step-by-step process using alcohol, calcium lactate, and sodium alginate to create your own flavorful spheres. Take the online quiz for extra credit and share your experiments with us!

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Exploring Liquid Spherification: The Art of Culinary Innovation

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  1. Liquid Spherification sFun with spheres!

  2. Objectives • What is Spherification? – History, types, and how it is used • How it works • The Technique and Procedure • Taste Testing

  3. What is Spherification? • A technique of molecular gastronomy that encapsulates a liquid using a short term gelling reaction. • Technique was developed by Unilever in the 1950’s and introduced into the culinary world at a restaurant called elBulli by chef Ferran Adria • Direct Spherification: Adding a sodium alginate solution to a calcium lactate bath. A little more difficult and best if going to serve immediately. • Reverse Spherification: Adding a calcium lactate solution (typically frozen) to a sodium alginate bath. Holds well in liquid for 30 minutes to 1 hour.

  4. How does it work? • Sodium alginate – derived from brown algae • Calcium Lactate – found in crystalline structures of aged cheeses but more commonly in supplements.

  5. How does it work? • Calcium in the solution attracts alginic acid chains. • Sodium gets kicked off and bonds with water. • An insoluble calcium alginate lattice is formed around flavored solution • If left in solution, the entire sphere will gel.

  6. The Uses Pea Parmesan “Ravioli” Cointreau “Caviar”

  7. The Most Common Use Pimento (gel) Stuffed Olives

  8. The Process • For the alcohol • Combine: • Vodka (mmm Vodka) • Pomegranate Juice • Lime Juice • Triple Sec • Calcium Lactate • Cover and refrigerate for 8 to 24 hours • For the setting bath • Combine: • Water • Sugar • Sodium Alginate • Heat to finish dissolving sugar • Cover and refrigerate for 8 to 24 hours

  9. The Process • Pour the alcohol mixture into your favorite shaped silicone molds, preferably half spheres, and freeze until solid. • While mixture is freezing, bring setting bath to room temperature. • Remove the now frozen cocktail from the mold and place in the setting bath for approximately two minutes. • You may place 4 – 5 individual cocktail shapes at a time, be careful not to let them touch. • Place your creation in a bath of water to rinse and serve immediately or hold in pomegranate juice for a maximum of 24 hours.

  10. Don’t forget to take the online quiz for 1000 extra credit points! • Another 3000 points for those that turn in pictures of their home experiments over break!

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