Table Of Contents
|2. How Spherification Works|
|3. Spherification Course Content|
|4. Direct Spherification Recipes|
|5. Reverse and Frozen Reverse Spherification Recipes|
|6. More Articles All About Spherification|
On the plate sits a vivid, bright orb of juice. It’s not a jelly. It’s a giant drop of juice that seems untouched by gravity, captured in the moment just before it splashes over the plate.
On the plate, it seems impossible. In your guests’ mouth it readily bursts, releasing a rush of flavorful juice – or even a full cocktail.
Spherification is a modern culinary technique that’s visually stunning, a memorable experience, and allows for a wide range of culinary creativity with surprisingly simple preparations.
Whether presented as the pea-sized fruit juice caviar, or the famous spheres, spherification is culinary magic that’s sure to impress.
How Spherification Works
Each sphere is a portion of flavorful liquid encapsulated in a very thin gel wall. This thin, clear, flavorless wall is made of calcium and sodium alginate, a long molecule that gives many seaweed species their flexible strength. Sodium alginate links together when it comes in contact with calcium, forming the gel.