Spherification is a revolutionary gelling technique that allows liquids to be encapsulated in a thin gel, creating spheres that simulate caviars, pearls and other surprising shapes. Its visual spectacle and the explosion of flavour it provokes on the palate have made this innovation a classic in both patisserie and modern cuisine.
History of spherification
The spherification technique, originated in the food industry in 1946 by William J.M. Peschardt for Unilever, was perfected and popularised by renowned chef Ferran Adrià at El Bulli restaurant in the 2000s. Based on principles of food chemistry, this innovative technique allowed avant-garde chefs to experiment with new textures and presentations, transforming contemporary gastronomy. Since then, chefs around the world have adopted and adapted it, consolidating it as an essential tool in modern cuisine.
Key ingredients
To carry out spherification, three key ingredients are needed:
Derived from algae, it is the agent that reacts with calcium to form a gelled film around the liquid. It is essential in both spherification techniques.
Calcium salt. Mainly used in direct spherification, this type of calcium allows the reaction with the alginate to form the gel layer. It is incorporated very quickly into the medium without the need for turmixing.
Calcium gluconate and calcium lactate. Mixture of two salts that allow us to incorporate calcium into a medium without adding flavour. Used in reverse spherification, it is preferred for its neutral flavour, allowing liquids to be encapsulated without altering their original flavour.
Types of spherification
There are two main types of spherification: direct and inverse. The differences and processes of each are explained below.
Direct spherification
In direct spherification, the alginate is mixed directly with the liquid to be spherified. This method is ideal for non-dairy liquids without calcium. Three baths are used here:
- Alginate bath: The liquid to be spherified is mixed with alginate. The liquid to be spherified is mixed with alginate and left to soak until it loses all air. If the pH of the liquid is lower than 4, sodium citrate (pH Kit) is added to adjust the acidity. Excessive use of the pH Kit will result in a bad taste of the product.
- Calcium chloride bath: The alginate liquid is immersed in a calcium chloride bath (5-8 g per litre depending on the size of the sphere), where the reaction forms a layer that will gel towards the interior. The longer the time spent in the bath, the more gelled it will become.
- Water bath: Finally, the spheres are rinsed in water to remove the bitter taste of the calcium chloride.
Below is an example of a recipe where we use direct spherification with a liquid with a pH lower than 4: Strawberry Caviar. So we must use all the recommended ingredients: Alginate, Kit pH and Chlorur.
Strawberry Caviar
Ingredients
- 300 g Strawberry purée
- 50 g Water
- 50 g Simple syrup
- 20 g Strawberry compound Sosa Ingredients
- 1 g Alginat Sosa Ingredients
- 2 g Kit pH Sosa Ingredients
- Clorur Bath
Clorur bath
- 1000 g Water
- 5 g Clorur Sosa Ingredients
Equipment
- 1 Caviar Box
Instructions
- Mix all ingredients except the Clorur bath for 5 minutes.300 g Strawberry purée, 50 g Water, 50 g Simple syrup, 20 g Strawberry compound, 1 g Alginat, 2 g Kit pH
- Fill the Caviar Box and createthe caviar by falling drops inside the Clorur bath.Clorur Bath
Clorur bath
- Mix the ingredients for 5 minutes with a hand blender and set aside.1000 g Water, 5 g Clorur
Reverse spherification
Reverse spherification is used for liquids containing calcium, such as dairy products. In this method, the roles of the alginate and calcium baths are reversed:
- Calcium bath: The liquid to be spherified is mixed with calcium gluconolactate. If the liquid is too liquid, Gelespessa (6g per kilo) or Xanthan (2g per kilo) is added to give it the necessary density.
- Alginate bath: The spheres are immersed in an alginate bath (5 g per litre of calcium-free water), forming a gelled layer on the outside while the inside remains liquid.
- Water bath: The spheres are rinsed in water to clean any alginate residue.
The inversion of the baths results in a sphere that always remains liquid on the inside, as the layer that forms gels outwards.
Sphérification aux Cerises
Ingredients
- 250 g Purée de cerises
- 50 g Sucre (1)
- 5 g Gluconolactat Sosa
- 2,5 g Xanthane Sosa
- 5 g Alginate Sosa
- 1000 g Eau
- 150 g Sucre (2)
- 150 g Trehalose Sosa
Instructions
- Mélangez très bien l'eau avec l'alginate, le sucre 2 et le tréhalose pendant 5 minutes. Laissez le bain au réfrigérateur pendant 30 minutes.150 g Sucre (2), 150 g Trehalose, 1000 g Eau
- Mélangez la pulpe de cerise avec le sucre 1, le xanthane et le gluconolactate.250 g Purée de cerises, 5 g Gluconolactat, 2,5 g Xanthane, 50 g Sucre (1)
- Avec une flacon et la cuillère sphérique, faites une sphère dans le bain d'alginate.5 g Alginate
- Reposez-vous dans le bain d'alginate pendant 30 secondes et retirez-le délicatement à l'aide d'une cuillère sphérique.
- Nettoyez la sphère avec un bain d'eau propre et réservez les sphères dans un bain d'huile avant de les utiliser.
Multi-spherification
Multi-spherification is an advanced technique within the world of spherification that allows different types of spheres to be combined in a single dish, creating a unique culinary experience in both taste and texture. This technique not only showcases the chef’s skill and creativity, but also offers a stunning visual presentation and an explosion of flavours in every bite.
Multi-Spherification Process: Tomato and Burrata
To illustrate the multi-spherification technique, let’s combine Tomato and Burrata Spheres. Both spheres are prepared using the reverse spherification technique, ensuring a liquid interior and a gelled outer layer.
Multi Sphérification de Tomate et Burrata
Ingredients
Multi Sphérification de Tomate et Burrata
- 100 g Sphérification de tomate
- 100 g Sphérification de burrata
- 1000 g Bain d’Alginat
Sphérification de tomate
- 250 g Jus de tomate
- 2 g Gelespessa Sosa Ingredients
- 5 g Gluconolactat Sosa Ingredients
Sphérification de burrata
- 300 g Burrata
- 100 g Lait
- 2 g Gelespessa Sosa Ingredients
Bain d’Alginat
- 1000 g Eau
- 5 g Alginat Sosa Ingredients
Equipment
- 1 Cuillère de sphérification
Instructions
Sphérification de tomate
- Mixer tous les ingrédients pendant 5 minutes, sauf le bain.250 g Jus de tomate, 2 g Gelespessa, 5 g Gluconolactat
- Créez la sphérifi cati on dans le bain d’Alginat.1000 g Bain d’Alginat
Sphérification de burrata
- Mixer tous les ingrédients pendant 5 minutes, sauf le bain.300 g Burrata, 100 g Lait, 2 g Gelespessa
- Créez la sphérifi cati on dans le bain d’Alginat.1000 g Bain d’Alginat
Bain d’Alginat
- Mélangez les ingrédients ensemble et mixer pendant 5 minutes. Reserver.1000 g Eau, 5 g Alginat
Multi Sphérification de Tomate et Burrata
- Sans rincer les sphères, les retirer du bain d’alginate et les placer dans le moule souhaité.100 g Sphérification de tomate, 100 g Sphérification de burrata
- Placez-les de manière aléatoire et laissez-les pendant 5 minutes. Démouler
Special invitation
We hope this article has inspired you to explore the fascinating world of spherification and multi-spherification. If you would like to see a live demonstration and learn how to prepare four different types of spherification, we invite you to visit our YouTube channel. Our chefs will guide you step by step through the process, sharing tips and techniques that will help you perfect these innovative culinary techniques.
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In conclusion, spherification offers a world of creative possibilities in gastronomy. With the right ingredients and a basic understanding of the techniques, any chef can take their dishes to new heights, delighting diners with culinary innovations that captivate both the eye and the palate.