Fruit Reverse Spherification

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 http://amzn.to/2uqAyv0  
- calcium lactate http://amzn.to/2uqDrf3  
- distilled water http://amzn.to/2tx2WXI  
- raspberries http://amzn.to/2tidUoz  

equipment used:

precise weighing scale http://amzn.to/2t6XlrS  
silicone mould http://amzn.to/2uqzF5F  
press juicer  http://amzn.to/2vtb3WC
blender (similar)  http://amzn.to/2uukmsb  
spoon with holes  http://amzn.to/2uupJaW  


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Produced by http://www.makesushi.com   Chef: Davy Devaux

link to this video for sharing: Fruit Reverse Spherification  
last week's video: Avocado Rose Garnish Tutorial  

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Dragon Sushi Roll Recipe - Japanese F...
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