Molecular Gastronomy: Reverse Spherification to Make Spheres with Liquid Inside

Get a molecular gastronomy kit to start experimenting at store.molecularrecipes.com/ Learn how to make spheres with liquid inside with Reverse Spherification, a molecular gastronomy technique developed by Chef Ferran Adria. This video shows you the possibilities of reverse spherification, how it works and how to make spheres of different flavors with this technique.
- Reverse Spherification is more versatile than Basic Spherification as it can make spheres with almost any product. It is best for liquids with high calcium content or alcohol content which makes them great for cocktails and dairy products like cheese, milk, cream and yoghurt.
- The resulting sphere is long-lasting and can be stored for later consumption. Contrary to Basic Spherification, the process of jellification can be stopped when the sphere is removed from the sodium alginate bath and rinsed with water.
Learn everything you need to know about spherification at www.molecularrecipes.com/spher...

[@j.cleveland9031]

fascinating artistry & science....was completely amazed....

[@jociiofthecross]

I am a high school student that is really interested in molecular gastronomy, your videos inspire me SO MUCH !

[@MolecularRecipes]

Glad to hear!! Thank you for the feedback!

[@seagecko]

This video is excellent. Educational and fun. Maybe you can answer my question - why do all molecular gastronomy videos seem to have the same kind of music?

[@chefxgee]

I love learning molecular gastronomy. Hope you post more videos!

[@MolecularRecipes]

We will! Thank you!

[@rasikasirikumara9528]

I love this video thank you very much for share this toward the success of culinary career. I wish all the very best for your culinary career 🙏😢❤

[@petbeauty808]

Ive tasted these.... theyre really good, i think they were a topping on fozen yogurt.

[@Frank-the-Tank-13]

I love this stuff. I wish there was more of this going.

[@99centstoreful]

there is at fine dining restraunts

[@elger22]

Very Nice! Congratulations !

[@michellelackey2256]

Wow, that is awesome!

[@alexplorer]

You aren't restricted to spheres, actually. You are delivering the (in this case) strawberry mixture in dollops. However, if you do it using a syringe, you get a stringy formation. A toy line called Dr. Dreadful has mixes for kids that take advantage of this chemistry in several of their kits. One that makes exclusive use of this (and is a good demonstration of the "stringy" application via strainers with various-sized holes) is the Alien Slime Drink. There are videos on YT, but most of them fail to show it very well.

[@WES6666]

I know its been 6 years, but you are a genius!

[@mobagamingviet190]

I like the ring on your hand

[@iwantfoods1652]

LOL who else laughed really hard when they showed spherical olives? just me? okay.

[@DEMONTOR6]

+iwantfoods lmao me too.

[@chen1759]

iwantfoods i dont get the joke of it 😂

[@iwantfoods1652]

because olives are already spherical...

[@copmorty3757]

Same with the mozzarella

[@blingbling2841]

Olives aren't spherical. More like drum shaped.

[@ivantheartist]

THANKYOU y'all!! This is really amazing! I love tapping into the human senses and tickling the mind with art! I want to make a restaurant when I grow up in Houston Texas with amazing alchemist food!!!

[@MolecularRecipes]

Thanks for the kind words! Glad you liked it!

[@lancelindlelee7256]

I saw another channel where they placed the juice with the calcium lactate added in spherical moulds before submerging in sodium alginate. This allowed a watery liquid to be spherified. Anyway, I'm still a student but I can't wait to try out a concept. Potato cheese soup with sprherified sour tomato concentrate.

[@MolecularRecipes]

Yes, that's called Frozen Reverse Spherification and this is our video about it. Molecular Gastronomy: Frozen Reverse Spherification to Make Spheres with Liquid Inside You still need to thicken the liquid a little so the sphere can keep its shape when plated while having a thin membrane. If the mix is too liquid, it will flatten more.

[@chefjuncausapin]

nice video! how many ml of fruit juice was it?

[@chefjuncausapin]

never mind.. saw it..

[@monicaperezhiguera7862]

reverse spherification can be done with honey?, i mean not gelatinize the honey but make a sphere with liquid inside?

[@ramonduran7285]

can you save the bath after you have used it, and use it another day?

[@ianmaddocks1970]

How long can the spheres be kept, and do they need to be kept in water?

[@MrKunalwadhwa]

Ur videos help me a lot Plss tell me how do i do the same for creating whiskey spheres ? Or any alcohol for that matter

[@MolecularRecipes]

Glad you found the videos helpful! Here is a recipe for mojito spheres that you can use as a guideline www.molecularrecipes.com/spherification/carbonated-mojito-spheres/

[@jobhk]

Hi, How can I keep those sphere if not going to serve right away ? Thanks

[@utoob22]

Is it jusy me or did he not tell us what solution the first liquid was? I mean before he added into tje water

[@brooke4089]

""1 to 24 hours""

[@Baby_Cloeee]

How do u make that but just with water inside??

[@skyboy123454321]

My first few tries with these stuff i spilled sodium alginate powder into my sink and it clogged up the sink :(

[@pavankumarchama8794]

Hi , I have a question can we eat the spheres it self or the way you should in the starting of vedio we need to cut it and leave the sphere ?

[@dermok99]

Wow amazing

[@elisamcgann1210]

Omg I LOVE YOU!!!!

[@Chillguy7]

Love the videos but everything does not need Music.

[@SteadyBakin]

Nah, you're whiling. It does need music. Just mute it breh.

[@MsSBVideos]

Hi! I like your ideas, and an idea for spheres is using a fruit smoothie. Modecular Gastronomy sounds really cool, but everything I saw looked too weird for me. At least I'm good at normal cooking 😁

[@Kairos-XIII-2]

can you also put the mixture into a vacum to get rid of air and bubbles?

[@MolecularRecipes]

+WLJXIII♣ yes

[@IQ300]

Can I use filtered water instead of distilled water?

[@timothyohara8324]

Will this have any effect on the taste of the original food. Can the exterior 'sack' be consumed? do people normally eat it?

[@MolecularRecipes]

No effect, the gel membrane is like unflavored gelatin.

[@MeenaVarshneyML]

Can we make spheres for soups? May be a new innovation....

[@alejandracastaneda2954]

There is and even you can fry them, I tried with tortilla soup

[@Akaryuni]

When I grow up , that's what I would do ! Something like this , between science , cooking and pastry where you can create what you want with any flavour : 3 ...

[@katiekawaii]

Akaryuni Do it! Save me a seat at your future restaurant. :)

[@jnj520]

Hello, I wanted to know how many days preserve the spheres after you make it. and if its possible what its how we preserve it ? in water ?we can on alcohol ? thank you

[@MolecularRecipes]

At the end of this lesson we explain it www.molecularrecipes.com/spherification/reverse-spherification/

[@bernyboss]

Hi, I have problems creating spheres with wine… It melts in the water instead of keeping a sphere shape. Can you help me, please? 🙏🙏🙏

[@mollyobrien7020]

If I was to try this with a curd (like lemon curd) do I add the calcium lactate to the curd mixture or do I have to do something else

[@Adelphos0653]

You would add it to the curd mixture

[@andysoliman9051]

I made raspberry dessert sauce spheres using the alginate solution and calcium lactate and the spheres look great but taste way too salty. Any suggestions?

[@djunninuslie140]

also too bitter for me

[@myREALnameISiAM]

6:05 Someone must have been smoking that topping when they thought of this.

[@djunninuslie140]

how to make it not too bitter?? because when i add calcium. it turns out become really bitter

[@gaijinoliver]

Would I be able to take advantage of this technique using a caviar maker that makes numerous spheres at once?

[@MolecularRecipes]

Not really, the caviar maker is used with basic spherification to make small spheres.

[@khaes]

How many sphere can you make with this mixture? Does the effectiveness wear off the more spheres you make?

[@MolecularRecipes]

It depends on the spoon you use, but at least a dozen if you use a tbsp. The bath can be use for a lot more spheres, no problem.

[@NathanTarantlawriter]

Awesome! I love spherical food.

[@nabilaoriza8407]

Siapa yang kesini karena pufflova? 😂👆

[@sitiameena7878]

Iya nih gegara pufflova, jalan2 nya jauh smpe sini 😄

[@christianangel8368]

Nabila Zahra saya

[@thoroughbright]

Gue 😂

[@DaveH82]

2:58 What kind of plastic wrap was that? It looked like wax paper at first.

[@MolecularRecipes]

Dave H. Glad Press'n Seal

[@DaveH82]

Molecular Gastronomy Thanks!

[@mamedubois]

Hi, what plastic wrap did you seat 2:57? I looks different to traditional cling films.

[@MolecularRecipes]

Glad Press'n Seal

[@carzyballer06]

Can I get the name of the song ? Thanks :D

[@brandongladefield1012]

Hi, I was just wondering if there was anyway of serving these warm. My idea is to create "tea spheres" and I was thinking that heating them up might cause the gelatin skin to melt. Is there any way to avoid this?

[@MolecularRecipes]

You can warm them up in a water bath without problems. Just don't heat them too much or boil them.

[@420Morgs]

High viscosity Methylcellulose will allow to serve it warm

[@BBonadea]

You could always just do bubble tea

[@brandongladefield1012]

but generally, bubble tea is served cold. My idea was to create green tea spheres to put a twist on a japanese traditon

[@eltonjesus69]

what about agar agar, i've heard you can also use that...

[@MolecularRecipes]

Hi Elton, you can't use agar agar for spherification but you can make small spheres using the cold oil technique. However, these spheres will be solid and do not have liquid inside. Here you can learn more about this technique www.molecularrecipes.com/gelification/balsamic-vinegar-pearls/

[@lulusat4293]

i can use tapioca?

[@mahuanarayan]

This question may have been asked before, but how long do the products created using molecular gastronomy last

[@MolecularRecipes]

+Mahua Narayan The spheres in this video can be kept for a couple of days in the fridge.

[@mahuanarayan]

Thank you

[@monicaperezhiguera7862]

it can not be preserved more time? why?

[@amwsound]

Hi! I was wondering if the integrity of the sphere membrane is affected by temperature? Like if it would rupture if served in a hot broth?

[@monicaperezhiguera7862]

I have the same question, what about if I put it in a hot beverage?

[@gracepaddington553]

I saw a video earlier which they heat the droplet in microwave for 20 sec before serving, so I guess it can stand heat well.

[@drserge714]

Shouldn't calcium lactate be at 2% i.e. 5g per 250g of flavored liquid? How come you doubled it?

[@maximilianomichell3596]

Does has to be distilate water???? what about wine reduction, or any kind of sauce, can they be turn to a sphere? I just bought every single chemical to start testing some recipies, im just an "amateur chef"

[@2828nirvana]

Maximiliano Michell hi , I’m trying to do it too , how did it turn out for you

[@lilimeiful]

the intelligent cuisine !!!

[@thomaswallin6797]

Why add the plastic bag in the blender

[@josejesurajan7727]

Can't wait to try those spherical olives, those sound revolutionary

[@MolecularRecipes]

Those are my favorite. They are really good and different.

[@AlanPound]

Any chance you will be selling the spoons shown at 6:14. I really like the shape and the etching. I have checked your site but did not see any reference to them.

[@MolecularRecipes]

Hi Alan, you can get them here without the etching. They are not being manufactured any more so what they have here is what is left....www.tabletopstyle.com/8-Spoon-Platter-p/6500m064o.htm?Click=818

[@AlanPound]

Molecular Gastronomy Very nice thanks. I actually liked your logo on it but I will make do. Thanks a lot and I look forward to buying from you in the future.

[@ItsDaniYellElo]

But mozzarella is already spherical?

[@gurpalrehal2348]

yeahh, but what this does is keeps a solid exterior with a liquid interior. so if you cut into that mozzarella sphere, the liquid mozzarella would ooze out.

[@satigus1234]

Hi Sorry, can you tell me what the function of adding calcium lactate?

[@MolecularRecipes]

You can read more about it here www.molecularrecipes.com/spherification/

[@TheHeraldOfChange]

What kind of plastic wrap are you guys using?

[@MolecularRecipes]

Press n' Seal from Glad

[@TheHeraldOfChange]

Thanks for the feedback, much appreciated.

[@flex821]

while this is an amazingly looking idea, what are the health/nutritional benefits or drawbacks? It seems to me that the ingredients used must change the nutritional value of the original food item in at least some way right?

[@MolecularRecipes]

It actually doesn't change the nutritional value. The concentration of the additives is very, very small and they are also very common in most commercial products such as ice cream, yogurt, pimiento strips inside pitted olives, etc. I hope this helps!

[@ezralord4901]

Here is the Material Safety Data Sheet. www.sciencelab.com/msds.php?msdsId=9924955

[@paololazzarich6407]

What about distilled water? Can I use any other water? Thank

[@MolecularRecipes]

Paolo Lazzarich You can use any water low in calcium, but most waters have calcium so distilled works for sure. Calcium will react with the sodium alginate and convert the bath in a gel.

[@nuclearprotocol]

Liquids like lemonade will work with this? Or do they need that thick cream consistency?

[@ghudner]

nuclear Protocol I'm not sure, but you might need to add xanthan (like the video says) or gelatin to it for it to work well. I'd just google spherification of liquids!

[@angieyitsuchen6029]

Is this video available for the commercial use? I work for a company which mass produces spherical juice ball. Our product concept is the same as it has been shown in this video, and it is always better to explain the concept through animated pictures. Is it o.k for us to place the link to this video on our website? Looking forward to your reply. Best Regard.

[@MolecularRecipes]

Yes, no problem! I am curious about your company. Please contact me at www.molecularrecipes.com/about/contact-form/

[@A11V1R15]

Can't I use some vibrating device to remove the air?

[@MolecularRecipes]

You can strain it or much more effective is to use a vacuum chamber. You can also use a magnetic stirrer to mix it without creating bubbles.

[@DavidHowell09]

This is a random question, but what did you garnish the spheres with at the end? Thanks for the great video! :D

[@MolecularRecipes]

Black pepper.

[@barryhovey9038]

My question is that you nominate that spheres can be made in advance and stored. At what point of the process do you store? Is it when they are in the bath prior to rinsing? Or if you complete the process how do you store them and how far ahead can the be made? Thank you

[@MolecularRecipes]

Barry Hovey When you complete the process. You can read more at the end of this lesson www.molecularrecipes.com/spherification-class/reverse-spherification/

[@adriancaboulig]

Another question! In recipie Aperol, Rosemary, Honey, Scotch Paper and Gel Cocktail You use gelatin sheets. Can i use powder instead(2gr per each sheet) ? Bloom of 220 Is alright? Thnks!

[@ClearAutumnFestival]

What model of blender is that?

[@MolecularRecipes]

Just a standard Cuisinart blender.

[@Tcjunior18]

I think that's Murray's Theme from the T.V show.

[@MatthewMerril]

It's like an egg yolk!

[@adriancaboulig]

Is the same using calcium lactate instead calcium lactate gluconated? I read that Is the same but using 1% instead 2% / 100ml

[@MolecularRecipes]

Adrian Cabouli yes, correct

[@adriancaboulig]

Thank you Very Much!

[@alexandrawilson-newman6956]

The strawberry spheres kinda looked like red blood cells when they were forming

[@scarlettelisabeth5644]

Anybody know what restaurants serve this type of stuff?

[@MolecularRecipes]

Check our molecular gastronomy restaurant guide here www.molecularrecipes.com/molecular-gastronomy-restaurants-molecular-mixology-bars/

[@avarmauk]

Molecular Gastronomy Get rid of the silly music and have somebody talking about the food and techniques.

[@paolaeunisevasquezpozadas2306]

I tasted it, in Bolivia restaurant... and was wonderfull is like a festival in your mouth

[@GorgeousRoddyChrome]

Will spheres remain in tact if placed into another liquid? Would they remain in tact if covered by a cake-type batter and then baked?

[@MolecularRecipes]

Yes, you can place them in another liquid without issues. Regarding baking, I haven't done it but I've heard about other people doing it after they create a thicker membrane around the sphere.

[@cloverdreamcatcher2985]

can I use agar or gelatin to replace sodium alginate?

[@MolecularRecipes]

+Clover Dreamcatcher No, you need sodium alginate which gels in the presence of calcium.

[@cloverdreamcatcher2985]

thankss!

[@xavierdsouza4728]

how do i make caviars without using chemicals??? is that possible???

[@duck64331]

Xavier D'sOuza yes with agar agar and cold oil, that is the basic spherification, but it would not have a liquid core. it will just be a round sphere of jelly.

[@stinkymeow2840]

duck64331 Incorrect it would be liquid for a short amount of time then be solid.

[@jimkalfin5328]

is the outer part of the sphere edible?

[@nessofonett4351]

ye

[@cindysemrau7211]

Yes it is completely edible. It is a seaweed derivative, but does not taste like seaweed. It has the consistency of a thin grape skin.

[@jimkalfin5328]

Cool...thanks

[@kats5269]

Is salt and sugar optional?

[@MolecularRecipes]

yes

[@jefriteguh8674]

why when i made some spheres and i added calcium the taste turn salty / flat?

[@MolecularRecipes]

What kind of calcium are you using? Never use calcium chloride with reverse spherification. You may want to read this www.molecularrecipes.com/hydrocolloid-guide/calcium-salts/

[@jefriteguh8674]

but if use calcium chloride it also can consume?

[@MolecularRecipes]

jefri teguh Yes, you can but it tastes salty and bitter so when the calcium is inside the sphere or in any ingredient you are going to consume we prefer to use calcium lactate gluconate which doesn't alter the taste.

[@jefriteguh8674]

ok,maybe ill try it. thank you

[@juil009]

IF MAKING THEM IN ADVANCE WHERE DO I SAVE THEM AND FOR HOW LONG CAN THEY BE SAVED?

[@MolecularRecipes]

Store them in the fridge in a bath of the same liquid you used to make the spheres. You can read more about this at the end of this article www.molecularrecipes.com/spherification/reverse-spherification/

[@ARMClips]

muy moderno y todo lo que tu quieras, pero a mi dame una tortilla de papas...con esas raciones de esferificación de comida no quitan el hambre a nadie

[@biffboffo]

Too bad you don't have a cryovac. You could get rid of any bubbles in under two minutes.

[@carriepooler4580]

can u eat the outside layer?

[@garbiiiiij]

+care bear yeah

[@carriepooler4580]

Ok was wondering lol

[@garbiiiiij]

care bear It's like those toppings at the froyo places

[@Boes71]

Please fire the music-editor..tnx

[@miranda191995]

Why did he measure the water in grams instead of mL or L? I personally know that 1000g of water=1000mL=1L, but I don't think the average person would know that. It just seems odd.

[@hatfinch]

+Miranda Tula The average person may not, but does the average person take an interest in molecular gastronomy?

[@Plantified]

Because 1000 ml of different liquids is not necessarily the same weight, some weigh more, some less. It's also hard to measure, for example one ml of a flavouring, but easy to meansure 1 gram with a gram scale, so much more accurate. In europe all measures whether solid or liquid are done in grams. It makes measuring very simple also, as you have one scale and it measures everything rather than having to get jugs, cups and tbsp out.

[@99centstoreful]

it better to measure in weight rather than volume

[@KDCindustries]

3:24-3:27 on a loop to this porno music soundtrack would be hilarious

[@wtfm4n678]

cool video just didnt like the music

[@EtienneAelian]

I mean, it kinda look like balls man...

[@JanusCarrera]

Food alchemy

[@jeffreyokabe]

Wait a second. Didn't this guy just use a total of 1005 g of content altogether? That would mean the 5g of sodium alginate would actually be less than .05% right? Im supposed to only used 995 grams of distilled water then

[@MolecularRecipes]

It is the same for this application. It doesn't need to be so precise.

[@69waltersg]

What kind of plastic wrap is this guy using?

[@amwsound]

Cling wrap

[@69waltersg]

Austin Williamson There's something different about it. Almost like reusable silicone wrap, but not quite.

[@yellosa]

I rukandji that is parafilm, its onr use only. they use It in labs

[@69waltersg]

yellosa Thank you, it was driving me nuts not knowing what it was, lol.

[@stevenjacobs2750]

Sad this didn't have the recipe for carbonated mojito spheres wtf that sounds ridiculous

[@ElMasmalobrrroo]

How is it possible that everything comes out perfectly but when I taste it tastes like hell. All spherifications i try to do, the tasting is awful and the texture of the film in the mouth is disgusting

[@valrose4409]

Pablo Idk maybe you used something gross or messed something up, because when I tried it it just tasted like the normal thing but... spherical

[@Papklo]

Read on another video that the bitter flavor may be due to wrong kind of calcium. You are looking for calcium lactate gluconate

[@biddyboo8]

It looks like a red egg yolk. D:

[@krn2487]

Very interesting. But it doesn't seem tasty.

[@marcopistuddi7851]

Che'...e'...una guerra...

[@3M0Princess1319]

1 to 24 hours 😂

[@KatarinaGONDOVAKAT-KAT]

Niet nad cesrtve jahody! brrrrrrrrrrrrrrrrrrrrrrr chemia!

[@pandakso3365]

bruh