Liquid Spherification SFUN WITH SPHERES!. Objectives  What is Spherification? – History, types, and how it is used  How it works  The Technique and.

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Presentation transcript:

Liquid Spherification SFUN WITH SPHERES!

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

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.

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

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.

The Uses Pea Parmesan “Ravioli” Cointreau “Caviar”

The Most Common Use Pimento (gel) Stuffed Olives

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

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.

 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!