Frozen reverse spherification is the easiest and most hassle free way to make spheres. You get all the benefits of reverse spherification made as easy as possible. Freezing the spheres eliminates the need to thicken the flavorful liquid. Also freezing the spheres allows you to measure the spheres so that they are consistent every single time. If you had any issues with any of the other types of spherification, frozen reverse spherification is a great place to start.
|1. Mix Calcium Lactate into Flavorful Liquid|
|2. Mix Sodium alginate into Distilled Water|
|3. Pour to Spherification Ravioli Mold and Freeze|
|4. Place Frozen Sphere into Alginate Bath|
|5. Remove and Rinse in Fresh Water Bath|
|6. Serve Immediately or Store in Flavorful Liquid|
|7. More Spherification Course Content|
|8. Get Started with this Base Recipe|
Add 1% Calcium Lactate or Calcium Lactate Gluconate to the flavorful liquid.
Most spring and tap water contains calcium, which will react with sodium alginate. Use only distilled water.
Add 0.5-0.7% Perfected sodium alginate by weight to the water bath, which is 5-7g per 1000g water
Rest for 1 hour or until all the bubbles dissipate.
Using a perfect caviar maker syringe, pour the flavorful liquid Into sphere molds.
Carefully transfer mold to freezer and allow the liquid to freeze fully.
Place the frozen sphere into the setting bath and stir gently. allow the frozen sphere to set for 2 minutes in the bath.
Using spherification straining spoon, remove the spheres from the bath and transfer to a distilled water bath to rinse.
Spheres are best served immediately. They can be stored temporarily in the flavorful liquid base. Do not use distilled water as the sphere will absorb some of the flavor of the liquid in which they’re stored. Reverse spheres can be prepped in advance, but should be served within 6 hours.