Fruit Reverse Spherification

Fruit Reverse Spherification

Welcome back to another cooking video. Today I’m going to show you how to make
fruit spherification. Basically it’s going to be like a little
sphere with a membrane around it and inside is going to be a juice, like raspberry juice
for example and it will be a bit like an egg yolk without the egg yolk and it will have
fruit inside. Now these are great to bring to events or
parties, they’re just awesome and when I usually make them I make them in two different
types. I make raspberry and mango and let people
choose and it’s awesome when they put it in their mouth and it blows up and all the
flavors just explode. It is just surprise and excitement and it’s
great. Now there is a way to make these alcoholic
and I’ll show that at the end of the video and that would make it like a cocktail or
a little shooter and that’s awesome. Now I’m going to show you today how to make
the raspberry one and you can basically substitute the juice of raspberry for mango juice or
any other fruit juice or vegetable juice, or even a broth or a sauce if you want to
deliver it in that way. So hopefully you enjoy this video let’s
get straight into it, let’s get cooking! Okay so to start off you’re going to make
a sodium alginate solution and for that you’re going to take one liter of distilled water
and place it into a blender. You just want to make sure it has no minerals
that’s why you’re using distilled water, and you’re going to add 5-grams of sodium
alginate powder, I’ll link that in the description. And you just want to blend this in, now make
sure you use a hand blender or blender, do not try whisking this because it won’t work. Now once it’s sheered into the liquid you
just want to take it off like this. It should look a milky white like this because
it’s full of little air bubbles. So what you’re going to do now is just cover
it up and leave it in the fridge for at least two hours, preferably a day so that all the
bubbles can just release and it becomes a transparent liquid. So now I’m going to measure out six grams
of calcium lactate, I’ll also link that in the description. Now it’s important to use a weighing scale
with at least one decimal place so you have more precise measurements when you’re doing
this kind of thing because you need to know exactly what you’re putting in. There we go, six grams. Now I’m going to put 50-milliliters of water
into this glass and then I’m going to add the six grams of calcium lactate into it and
you just want to mix this in. If you use a spoon or a whisk, it doesn’t
have to be a hand blender, just make sure it’s fully dissolved into the liquid and
at the end check that there’s no little lumps at the bottom of the glass. Okay, so put that to the side for later. Now raspberries, I’m just going to juice
these with a cold press juicer. You can use any kind of fruit for this, you
can use also vegetables, you can even use sauces just go creative, but here I’m going
to use 150-milliliters of raspberry juice. Now I love this juicer because it’s so efficient
at getting the liquid out of materials like this. Also a good way with fibrous materials like
kale and stuff, but raspberries it’s pretty efficient at taking all the liquid out. Okay, so once that’s done you have your
150-milliliters of raspberry juice. Just take your 50-milliliters of calcium lactate
mixture that I just made a second ago and just pour it in. Now you’re going to whisk this in or use
a hand blender just to make sure it’s fully incorporated. Once you’ve done that I recommend you leave
it for about an hour just to rest and fully incorporate a bit more. Okay now here I’ve got a silicone mat with
semicircular spheres, now you want to make sure they’re semicircular and not square
because square the corners would mess with your spherification, like there might be leaks
there. Now I’ll link this specific mold in the
description below so you can get the same size spheres as I am using here, but you can
use different molds it doesn’t have to be the same. Just pour it until it’s full to the top
and then you’re going to want to place it in the freezer until they’re rock solid. I’d say about two hours will probably do. Now you take a shallow basin and you just
want to take your sodium alginate mixture that I made at the start of the video and
pour it in. Now you can see its super transparent and
clear and has no lumps, it’s very important the no lumps part. Then you just want to take your frozen sphere
of raspberry gel and pop it in there. You’re going to want to leave it in there
for three minutes and keep agitating it and turning it over. You can do multiple at the same time but I’m
just going to show you how to do one here. What’s happening is as it melts the calcium
lactate is reacting with the sodium alginate and it’s creating a thin membrane around
your raspberry juice. After three minutes you just want to take
it out and just wash it in a water bath so you get rid of the excess sodium alginate
solution. Then you just want to put it in a second water
bath just to make sure you’ve got rid of all of it. As you can see it’s a beautiful little sphere
that looks a little bit like an egg yolk but it’s filled with raspberry juice. When you put it in your mouth it will just
pop and all the juices will come out and you’ll taste it and it’s just an interesting amazing
experience to do and something that’s awesome to try and share with friends. Okay so now you know how to make fruit spheres. Now the only thing is storing them. I recommend you take a jar and fill it up
with a liquid that has some flavor to it, because the gel membranes they’re sort of
permeable so that means liquid goes in and out. Now the liquid inside will not really go out
much but whatever liquid is surrounding the sphere will permeate inside slowly, and you’ll
notice this because it will puff up a little bit and become more bulgy over time. So I recommend you put them inside something
that has some flavor, so you put them in a jar and fill it up with 7-Up or Sprite or
say for example full of raspberry spheres you make a raspberry juice that you fill the
jar with and then put your spheres inside. That will mean that it will retain a lot of
flavor and be more flavorful. Now if you were to put them inside water they
would dilute and you’d just have half water ball which wouldn’t be very nice. Now on the same lines if you want to make
alcoholic you just take a jar and you fill it up with your preferred alcohol, I would
recommend something like Malibu coconut rum which would complement the fruit juices very
well, or you could just use vodka or any other liqueur of your choice. You just fill it up, put your spheres inside,
leave it for an hour or so just so it transfers into the spheres and then you’ve got alcoholic
spheres. Now you’ll be able to keep them inside your
jars for several hours. I wouldn’t recommend keeping them over 24
hours because they tend to just become very fragile and blow up. So I think that’s all the information you
need to know. Also I’m going to leave links in the description
below to all the products I used that you might not have in your kitchen. So if you want to make this you’ll have
the possibility of finding everything you need. I hope you enjoyed this video. Thank you very much for watching and please
subscribe to my channel if you haven’t done so already. See you in the next video, bye! END

100 thoughts on “Fruit Reverse Spherification

  1. scientists are planning on doing this with water. it'll be like an edible water bottle. it's supposed to help clean up wasted plastic

  2. 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.

  3. It's easier to do it freezing the juice and plunging it in transparent gelatine while still frozen. When it defrozes you have the same spheres as in the video.

  4. Would adding alcohol straight into the juice before making the sphere instead of doing it afterward mess up the process?

  5. It has one defect, the balls shouldn't contain any kind of bubbles inside. That's because you need to remove them (with a vacuum machine) before freezing them. But I know in a home you don't have theses machines, so might be harder to get the bubbles out (with a torch might work too).

  6. 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.

  7. I was told there would be spheres. There are no spheres, only hemispheres. Whatever your native tongue, there IS a difference.

  8. Serving methods would be handy – plate, bowl, shot glass, spoon? Also, your juice is quite thick, is consistency important?

  9. 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.

  10. 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

  11. 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

  12. 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

  13. 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!

  14. 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?

  15. 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?

  16. 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!

  17. Hey how do you do that but with water inside instead?? Please answer I have a really big project to do 😩🙏🏻

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