The magic of spherification: history, concepts and techniques

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:

Alginate:

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.

Sodium chloride:

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 gluconolactate:

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 non-dairy liquids without calcium itself. Three baths are used here:

1. 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 is added to adjust the acidity. Excessive use of the pH Kit will result in a bad taste of the product.
2. 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.
3. 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, Citrate and Chlorur.

Strawberry Caviar

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Ingredientes

• • 300g – Strawberry purée
  • 50g – Water
  • 50g – TPT Syrup
  • 20g – Concentrated strawberry paste
  • 1g – Alginate
  • 2g – Citrate
  • – Chloride bath
• Chloride bath
  • 1000g – Water
  • 5g – Chloride

Elaboración

• <p>Strawberry Caviar</p>
  1. Grind all the ingredients, except the Clorur Bath, for 5 minutes.
  2. Fill the Caviar Box or with a syringe create the caviar by placing drops inside the Chloride Bath.
• <p>Clorur bath</p>
  1. Mix the ingredients for 5 minutes with an electric mixer and set aside.

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:

1. 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.
2. 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.
3. 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.

Cherry Spherification

In this recipe, we have used natural cherry puree as the liquid for spherification, which provides a fresh and natural flavor. The combination of ingredients such as alginate, xanthan gum and Gluconolactate help to obtain the perfect consistency and texture for spherification.

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Ingredientes

• • 250g – Cherry puree
  • 50g – Sugar (1)
  • 5g – Gluconolactate
  • 2,5g – Xanthan Gum
  • 5g – Alginate
  • 1000g – Water
  • 150g – Sugar (2)
  • 150g – Trehalose

Elaboración

• 1. Mix very well the water with the Alginate, sugar 2 and Trehalose for 5 minutes. Leave the bath in the refrigerator for about 30 minutes.
  2. Mix the cherry pulp with the sugar 1, the Xanthan and the Gluconolactate.
  3. With a bottle and the spherifying spoon, make a sphere in the Alginate bath.
  4. Soak in the alginate bath for 30 seconds and remove gently with a spherification spoon.
  5. Clean the sphere with a clean water bath and reserve the spheres in an oil bath before use.

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.

Tomato and Burrata Multi Spherification

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Ingredientes

• Tomato and Burrata Multi Spherification
  • 100g – Tomato sphere
  • 100g – Burrata sphere
  • 1000g – Alginat bath
• Tomato sphere
  • 250g – Liquefied tomato juice
  • 2g – Gelespessa
  • 5g – Gluconolactat
• Burrata sphere
  • 300g – Burrata
  • 100g – Milk
  • 2g – Gelespessa
• Algitat bath
  • 1000g – Water
  • 5g – Alginate

Elaboración

• <p>Tomato sphere</p>
  1. Blend all the ingredients for 5 minutes except the bath.
  2. To create the spherification in the Alginat Bath.
• <p>Burrata sphere</p>
  1. Blend all the ingredients for 5 minutes except the bath.
  2. Create the spherification in the Alginat Bath.
• <p>Algitat bath</p>
  1. Mix the ingredients and blend for 5 minutes. Set aside.
• <p>Tomato and Burrata Multi Spherification</p>
  1. Remove the spheres from the Alginat bath, without cleaning them, and place them in the desired mold.
  2. Arrange them randomly and let them rest for 5 minutes. Unmold

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.