How to make LIQUID SPHERES - Easy Molecular Gastronomy
How to make LIQUID SPHERES - Easy Molecular Gastronomy
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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.

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

*you can buy a Reverse Specification pack HERE

Important TIPS to remember:

  1. 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...
  2. 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.
  3. Use precise measurements.
  4. 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.

 

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