Fruit Reverse Spherification
ฝัง
- เผยแพร่เมื่อ 16 ก.ค. 2017
- 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.
ingredients used:
- sodium alginate amzn.to/2uqAyv0
- calcium lactate amzn.to/2uqDrf3
- distilled water amzn.to/2tx2WXI
- raspberries amzn.to/2tidUoz
equipment used:
precise weighing scale amzn.to/2t6XlrS
silicone mould amzn.to/2uqzF5F
press juicer amzn.to/2vtb3WC
blender (similar) amzn.to/2uukmsb
spoon with holes amzn.to/2uupJaW
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For some reason I've been going down the rabbit hole of molecular gastronomy and watching a bunch of spherification vids, even though this isn't something I'm likely to ever try, (lol) and your explanation is by far the clearest and easiest to follow. Thanks.
Came here after seeing vanitha recipe cwc
Naanu sis
Same 👍
Ada nanum dha pa
Same
Same
"Theres a way to make these alcoholic"
*raises volume*
jalooty619 haha that was so funny man please make more jokes like that
I made sure to fully put attention!
@@pierrefernandes1870 5am
🤣😂😎
Thanks a lot! so clear, logical and well explained
Cool this was really helpful for my science project 😊
And one tip: warm up the sodium alginate solution, the spheres will melt faster
Looks delicious thanks for the video
You're welcome Drew! I hope you give this recipe a try, also could I ask a favor of you? could you please share this video I really want to grow my channel to that 1 mill subs 😁 thank you!
What????
You mean I can make this at home?!
We went to a restaurant where we had olive spheres and they blew our minds!
My parents will be so proud!
this is very nice recipe.. thanks chef Davy Devaux
good explanation, thanks!
i love your videos its really fun making foods you show us houw to make :)
Beautiful video man! Thanks so much
Im happy you enjoyed it, please take a second to share the video, it helps me a lot!
Thanks Michiel!
Se ven deliciosos esos platillos
Nicely done…thank you.
OMG you're amazing :O !!!! contrags for your great job, fantastic.
Very fun and cool idea
You can just add some sugar to mix with the aliginate to warm water. This way you dont have to blitz and rest. I really love the idea of the alcohol so cool
Pretty awesome !!!!very precise explanation👍 I liked the way you present your video. I will not get tired watching you! 5⭐️⭐️⭐️⭐️⭐️
Thank you so much 👍 you are the best @TANOY’S KITCHEN TV
Love the info
1:00 in and I can already tell the video is going to be great!
tnks for share....! just waooo...
excellent
Thank you imfrom Iran thnks and beauty video❤❤❤❤❤❤
Awesome!! Thanks!!
Im glad you enjoyed the recipe Jonathan!
Btw, I need some help to get to a million subs, please help me by sharing this video, thank you!
thank you so much
you're welcome, have you tried making these fruit spheres?
those are adorable. aweeeeeeeeeee
lol you even linked the raspberries hahahah thank you so much! I'll try mango and vodka for a party in a few weeks, we'll toast for you!!!
good. thanks.
Thanks Hari!!!
Btw, I need some help to get to a million subs, please help me by sharing this video, thank you!
I love your presentation.
Question : for how long can I keep frozen half spheres in the freezer? I would like to have some ready pre made . Ready to go.
Great vid. How do you store then and for how long?
they do this kind of stuff in bubble tea drinks
Cool!
glad you think so! will you try and make these Ankisan?
Very nice chef
I'm glad you enjoyed these fruit spheres Krishnapada!!
I really enjoying your videos. I wish you all the best
Thank you! 👍
This is really brilliant xd
Thank you shared
Your welcome Vo Tram! If you could it helps me a lot if you share the video, thank you ☺️
Why do you freeze them? just to keep it in shape? Thx! Excellent video!
Holaaa
Vengo del futuro... Al fin del mundo.. llena de ideas y agradecida por tu vídeo, me atrevo y creo que lo lograre, gracias.
Thank you im glad you enjoyed my cooking videos… if you really are from the future would you mind helping me out, whats the winning lottery numbers of a future lottery?
Wow looking good
Thanks for your great reaction @Caribbean girl9k, also please take a moment to share this video.
Also, you really don't need the water/calcium mix. It can go straight into the juice and should be measured as a ratio of the weight of the juice.
Can I do from aioli? Before I try from Hollandaise and it was lookin good.
can you make bigger ones? with different measurements ?
This is so nice. I will try to get everything here in the Netherlands. But do you need fresh juice can it also be pre juiced from a store? Hope you will answer. And does it work with cold chocolate milk?
Yay new vid
Great ! I just bought these powders last week but did not know where to start. Cant wait to make it. Thanks
Is it possible to keep the sodium alginate mix and use it for another prep later ?
josiane ancient no, it will harden into jello if u keep it in cold temp but idk abtbkeeping it in room temp
Hi- thanks for the video. Could I ask where did you get the container you are using to store your calcium lactate in? The brushed aluminum one with the label “Cl”. Thanks
It’s linked, Cl Is calcium
Where did you get the tins from for your calcium lactate container
Holy shit!!! 2:02 seeing that takes me back to errrrr shady times.
lol, what shady times?
btw, I could really use some help with a share, the channel is slowing down, please share a video you enjoy of mine, thanks!
I just discovered how to make caviar out of fish oil from this video :)
can you use calcium chloride dihydrate instead of calcium lactate ?
Hello. How about an idea to make a documentary about "my way to success as a cook"? Would be a hit 100%.
I yoused this video for my project
Hi!! Just watched your video.. can I substitute calcium lactate with calcium carbonate?
ITS SPHERICAL
How long would you hold the spheres??
When you freeze the spheres the size of it changes, it gets bigger, when you defrost them it changes again, it gets smaller, and that creates those small bubbles inside, that is air. Don’t freeze them
Whered you get that scale from?
Wouldn't it be best to keep them in an isotonic dilute alginate solution?
This was posted on my bday
What is the use of calcium lactate?
What can I use instead of sodium alginate?
Serving methods would be handy - plate, bowl, shot glass, spoon? Also, your juice is quite thick, is consistency important?
Did you already use it as a chocolate filling instead of burlée cream, for example? What is the expiration date?
how long can you let it sit in the freezer? would a week be too long?
Can we put the fruit juice in the fridge or counter? or should it be in the freezer
Good afternoon, how to pack the caviar? What is the durability?
Good job man, but let me ask you a question what is the exp. time For it after having it done? and can we store it for further use?
Probably, but I'm sure that it would taste best served fresh.
How long the sphere can be store ?
It is obligatory to keep the alginate solution in the fridge? Does it affect some kind of reaction?
I thought sodium arginate is to be mixed with the juice & added to the calcium solution?
same-and that you dont freeze it-must just be for bubble tea!?
That is the difference between spherification vs reverse spherification I believe...
Can the spheres be dry stored?
AWESOME!!
Great video! Mant thanks. it explains everything so clearly. One question only. Can I use "purified water" instead of distilled water. The reason is purified water is € 5 per gallon and distilled € 17.-
Many thanks again!
All that is required is the water be low-calcium. It doesn't matter as long as the water has no calcium.
Also if you're paying that much for purified water you are shopping at the wrong grocery store.
How can you make a beluga counterfeit caviar ....what ingredients???
Thats a good question, i know ways of making fake caviar were it tastes like other stuff, but I never really looked in to making the fake caviar taste like caviar....
Is Calcium alginate same as Calcium lactate? On amazon it only has calcium alginate.
How bout acidic spheres, like lemon ...will it still work ?
Can you do I the other way around. With the juice in sodium alginate
hi, is it possible to remove the bubbles faster if you cook and cool down the liquid
thanks for answer
your biggest fan:*
Bastian Gugliuzza, I pulled vacuum on my sodium alginate solution and it was ready to go.
My spheres are dissolving in the alginate bath. What am i doing wrong?
I actually followed your recipe and the spheres were great my only problem is it was so sour… what am i doing wrong?
Hi! I wanted to ask if calcium carbonate would work instead of lactate! And also if yes then what should be the difference in the amount to be used as Calcium carbonate had alot more calcium than lactate
May I ask for which purpose you would like to use calcium carbonate
totally knarly video man
And totally tubular man
I noticed your accent are you from spain
How much can you store the water-sodium solution?
Can we make reverse frozen spherification of venigratte dressing
Can you use lemon juice?🍋
I've been looking to see if anyone else had the idea to make vegan "salmon roe" like this! Ideas?
Is there anyway to store the finished product for longer than 24 hours?
Question: so if you can create the capsule while it's being frozen, can you create a multilayered capsule for tutti-fruitti flavor? Freeze - coat -freeze in larger mold - coat - freeze in larger mold - and so on.
Meiky Micahel i dont see why it wont work honestly
perhaps some structural problem when the blob became too big, i think the gel can't handle the pressure really well and will colapse under its own mass
This is definitely worth a try, but i think putting another layer of the calcium lactate-fruit mixture around the sodium-gel will cause it to become more solid, as the chemical reaction would go on
No, the liquid will harden in cold temp and when you are done u just end up with tutti frutti jello
wonderful idea!
But i wanna ask an important question , how can it handle the great pressure , , if it`s thrown from my hand intentionally and if i wanna a great amount of water with me if i am on trip how can i get a huge amount of it with me, it`s more safe for health and it`s cheaper of course and doesn`t consume a lot of energy during manufacturing it , but it`s not comfortable in using it , i think.
How long can we store it and how?
could I do this with a puree so it is not as liquid?
Anybody after cooku with comali
Me 🙋
Hello, why mine taste like having fibrous outer layer?
Once the balls are made, can they be frozen for future use without harming the balls?
Does sodium alginate solution feels sticky on the skin?
Is that eat able ?
Can we use syrup medicine
How to use lachatin in soup
What I if I wanna serv it hot?
How many raspberrys do you need (in grammes) to make 75 ml of juice? :)
Thank you, sorry for my bad english.
It feels like your making an experiment than cooking
You're*
that's molecular gastronomy for you :)
Dork I just found that recently