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Spherification is a molecular gastronomy technique where a liquid is turned into a gel sphere that bursts with flavor when eaten. There are two types: basic and reverse, with limitations on acidic liquids. Basic spherification requires immediate consumption, while reverse spherification has a thicker shell and can be consumed later.
Created in 2003 by Ferran Adria, spherification is a cooking technique in which a liquid is dropped into a solution to create a thin gel that covers the liquid. The resulting spheres can then be eaten and produce a liquid flavor explosion in the eater’s mouth. Spherification uses concepts based on molecular gastronomy or the cooking process using chemical reactions.
Spherification forms a thin layer of gel on the outside of a liquid so it can maintain a spherical shape while the inside remains liquid. Since the gel is very thin and of the same substance as the inside, the gel breaks down with little resistance when consumed, and the seemingly solid food suddenly becomes pure liquid. The spheres can come in many sizes, from caviar to small eggs, and can be created using many different liquids. There are however some limitations. For example, particularly acidic liquids cannot be used. Fruit juices or purees, such as mango, as well as other types of liquids, such as olive juice, alcohols or dairy products are normally used.
There are two types of spherification: basic and reverse. The basic version uses calcium chloride and calcium alginate to create the gelling reaction. When these two substances come into contact with each other in a solution, the alginate begins to connect its polymers and a gel is formed. In creating a dish, the chosen liquid is mixed with one of those substances and the other substance is mixed with water. Then, the liquid is dropped into the aqueous solution in beads and allowed to sit for a few minutes before the beads are removed and rinsed.
The basic version requires the spheres to be consumed immediately because the gel-forming process does not stop when the liquid is removed from the bath. The balls are also extremely fragile as the gel skin is ultra thin and therefore can break easily if not handled carefully. Milk and alcohols should not be used in the basic version. Caviar-sized balls work best with this method.
Reverse spherification is appropriate for dairy products and alcohols. It often relies on a product with high levels of calcium lactate, such as for dairy products, and adds calcium gluconate and sodium alginate to cause the reaction. While the reaction is performed in the same way, there are some minor differences in the results. The chemical reaction stops when the balls are removed from the bath, so balls made with this process should not be consumed immediately. They do, however, have a thicker shell than the basic versions.
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