Spherification is a culinary technique that has become fashionable thanks to prestigious chefs such as the brothers Ferrán Adriá and Albert Adriá.
Spherification, as its name implies, consists in giving sphere shape to some ingredients. It is a culinary technique which is used, mainly, in modern cuisine and belongs to molecular cooking. With spherification, one can create a completely new gastronomical experience by preparing dishes that imitate the shape of fish eggs. Each sphere consists of a jelly with soft texture on the outside and it contains the liquid food inside, evoking new feelings when breaking in the mouth.
Many of you will have tried some kind of spherification since they can be found in more and more kinds of products such as anchovy lolinas that you can find in La Gourmeta. If you have not tried them yet, I strongly recommend you to do it.
How to create spherifications?
It seems complicated but the process is simple. With these steps you will be able to create your own spherifications. For that, we will need the following ingredients:
- Fruit juice
- Sodium alginate
- Calcium chloride
To create spherifications we simply need a bowl with juice + sodium alginate and another one with a water + calcium chloride solution.
Now, we have to take, preferably with a syringe, the mixture of juice and alginate and we let it fall into the water with chloride drop by drop; you will immediately see that a thin layer starts to develop around the drops transforming them into spheres. Leave it for a few seconds, take it out with a slotted spoon and put them in your dishes creating a funny presentation.
Spherifications can be made with any liquid food; it does not matter whether it is sweet or savory, but its pH must be a bit acid.
Have you ever seen them on a dish? Do you dare to create them by yourself?