What You Need to Know
The process involves dissolving sodium alginate in cold water and calcium chloride in hot water, then combining them to form a membrane around the droplet. The temperature of the bath can affect the size and texture of the spheres, with warmer temperatures producing larger spheres. This technique allows for the creation of unique and innovative desserts.
Steps
- 1.
Mango Ravioli (Spain): Creates thin edible membranes encapsulating mango puree
- 2.
Yuzu Caviar (Japan): Produces small bursting spheres as garnish
- 3.
Panna Cotta Spheres (Italy): Modernist version of traditional dessert with liquid center
The Science
Primary Reaction
Spherification