Description
Reverse spherification of flavored waters creates liquid-filled spheres that burst like traditional panipuri.
Technical
Sodium alginate forms a gel membrane when exposed to calcium ions, encapsulating flavored water solutions while maintaining liquid cores through controlled diffusion rates.
Culinary Significance
Offers modernist presentation of street food flavors with precise texture control and temperature contrast possibilities.
Science
Primary Reaction
Ionic cross-linking of alginate polymers
Parameters
Temperature
6°C optimal
2°C to 15°C range
Time
45 seconds
30 seconds – 2 minutes
Equipment
slotted spooncalcium bathsyringe