Cooking Fruit Reverse Spherification
In this video, you will see how to make liquid spheres filled with fruit juice, but you can easily use this recipe to fill them with whatever you desire.
Reverse spherification is the process of making liquid spheres that are contained in a thin gel bubble the process of making these is done by freezing any liquid with calcium lactate in it and then bathing them in a sodium alginate solution for a short time, this process was first invented in El Bulli by Chef Ferran Adria in 2003, its magical and theatrical way to present your food.
– sodium alginate
– calcium lactate
– distilled water
precise weighing scale
spoon with holes
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