Reverse spherification: base, bath and liquid centre

In reverse spherification, a calcium-containing base is immersed in an alginate bath. A membrane forms where the preparations meet, while the centre can remain liquid. This is useful for bites larger than small caviar pearls.

Prepare both components

The bath contains alginate thoroughly dispersed in low-calcium drinking water. Do not use water intended for irons or other non-drinking applications. Let the bath rest to reduce bubbles.

The base must contain the recipe’s specified calcium, naturally present or added using a suitable salt such as calcium lactate. Do not increase the dose arbitrarily: it can affect flavour and results.

Form and rinse

Gently place a portion in the bath. Shape, viscosity, size and immersion time determine the membrane. Retrieve the sphere with a suitable spoon and rinse in drinking water to remove bath residue.

Freezing a base in a mould can help with some recipes, but alcohol and sugar affect freezing. Not every cocktail freezes in the same time.

Preserve the result

Serve according to the ingredients’ hygiene requirements and use only a holding liquid compatible with the recipe. The membrane alone does not protect the contents or make them suitable for room-temperature storage.

Applications include mandarin spherification, the spherified mojito and the alginate bath. Use doses from the same recipe rather than combining a bath and base from different formulas.