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21May/1234

Perfect Spheres with Frozen Reverse Spherification

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The spherification technique, created by molecular gastronomy Chef Ferran Adria in 2003, consists of a controlled jellification of a liquid which forms spheres when submerged in a bath. There are a few variations of the spherification process: Basic Spherification, Reverse Spherification and Frozen Reverse Spherification.

Frozen Reverse Spherification is pretty much the same process as Reverse Spherification but with an extra freezing step. Freezing the main ingredient in hemispheric silicone molds reduces the preparation time, does not require practice and results in perfectly shaped spheres of consistent size.

As in Reverse Spherification, this technique consists of submerging a liquid with calcium content in a bath of sodium alginate. But instead of using a spoon to pour the main Hemispheric Silicone Moldingredient into the alginate bath, a hemispheric mold is used to freeze the calcium mixture and then the frozen hemispheres are popped into the bath. As the edge of the hemisphere starts to melt, the calcium in the mixture reacts with the alginate in the bath to produce the membrane. After removing the spheres from the alginate bath, they are rinsed in a clean water bath.

The length of time that you need to leave the sphere in the bath is a little longer than in Reverse Spherification and it depends on how fast the frozen hemisphere thaws. To speed up the process, you can use a warm bath. If you use a warm alginate bath it can take from 2 to 5 minutes for the membrane to form.

Creating a perfect sphere using a spoon is an art and it takes time and patience (read 10 Tips to Create a Perfect Sphere). With Frozen Reverse Spherification, all the spheres will be the same size and perfectly round. Preparation time is shorter but you need to be able to prepare the mix in advance and allow it to freeze in the mold for several hours. Another benefit is that it is not necessary to thicken the main ingredient to create the spheres thus having a better release of liquid in the mouth when the sphere breaks. The hemispheric silicone molds are perfect for frozen reverse spherification (buy silicone mold).

The only limitation of this technique is that you can only use it with ingredients that can freeze or do not get spoiled by freezing. So this technique wouldn’t be appropriate for alcoholic preparations for example. And of course, you need a silicone mold of bite size hemispheres. You can collaborate by getting the hemispheric mold from our store so we can keep adding recipes and techniques. Thank you in advance!

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  • http://www.facebook.com/people/Jonathan-Kaplan/739977436 Jonathan Kaplan

    Why do 

  • http://www.facebook.com/people/Jonathan-Kaplan/739977436 Jonathan Kaplan

    Why do you need to use hemispherical molds?  If a hemisphere becomes a sphere when melted, wouldn’t a cube do the same thing?  

    • QuantumChef

      With a cube you will obtain something closer to a “pillow” and you may end up having some leaking in the corners. It works, but not as well.

      • http://www.facebook.com/people/Jonathan-Kaplan/739977436 Jonathan Kaplan

         Interesting!  Do you achieve a true sphere w/ a hemispherical mold, then?  Why doesn’t the “edge” on top mess it up?

        • QuantumChef

          It results in a round shape which is a little flatter than a full sphere. But it looks almost the same on the plate / spoon because the full sphere also flattens a little when you place it on the plate.

      • http://www.facebook.com/people/Jonathan-Kaplan/739977436 Jonathan Kaplan

         Thanks!  Perhaps you can help me figure out why another freezing solution doesn’t seem to work.  I spent a while trying to make “stable” spheres using a variation on freezing w/ normal spherification.  My hope was that one could  freeze spheres of some liquid w/ LN2, then dunk them in a cold alginate bath, where a thin skin of frozen alginate would form, and then into a warm calcium bath.  It seemed like a clever idea, but I could never get it work even semi-reliably.  Thoughts?

  • Sinsee75

    Does this only work with reverse spherefication or with normal spherification as well?

    • QuantumChef

      I never tried it. I only use basic spherification to make caviar, not large spheres.

  • Sinsee75

    Does this only work with reverse spherefication or with normal spherification as well?

  • Bigislandcupcakes

    Will this work if I use it on top of buttercream or will it melt?

    • QuantumChef

      Should be ok.

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  • SFeater

    Could you make other shapes besides cubes and spheres 

    • QuantumChef

      Haven’t tried anything else yet.

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  • Marta

    How long can I keep the calcium/ alginate bath for and in what conditions? Can I use them with a similar recipe or are they for a ‘single use’ only?

    • QuantumChef

      Just keep them in the fridge for a few days. They can be reused but they may have absorbed some of the aromas of the previous preparation so just be careful with that. If you had some leakage when making the spheres you can just pass it through a fine sieve to remove the particles left.

  • Nite2332

    Is it possible to utilize this technique or traditional reverse spherification with a fat such as butter?

    • QuantumChef

      Yes, you want something liquid though such as cream for example.

  • George

    I want to make lime ‘balls’ this way, would pure lime juice work, or would I need to add calcium chloride to the juice?

    • Seth

      From what I understand since lime juice has high acidity you would need to add calcium lactate gluconate to the lime juice in order for it to form the membrane with the sodium alginate bath.

    • QuantumChef

      The acidity is not an issue if you use reverse spherification but you may need to add calcium lactate gluconate to increase the calcium content. Don’t use calcium chloride or it will taste salty.

  • Seth

    What is the temperature limit of the sodium alginate membrane that is formed? Once the sphere is formed can these be frozen again, or heated to a certain temperature warmed without affecting the integrity of the membrane?

    • QuantumChef

      Not sure what’s the maximum temperature but you can heat them in a bath to serve them hot without problems. Never tried freezing them but I believe it may not work. Let us know if you try it!

  • Hannah_in_noosa

    You say this technique isn’t reliable for alcoholic preparations but Grant Achatz at Alinea uses it for rum spheres. Admittedly it’s 10g rum to 100g sugar and 355g water but it has great flavour and is very consistent.

  • John Stemper

    How well would a 3/4″ sphere hold it’s spherical shape? I have an application where I would have a thin cookie formed into a cone about an inch across at the opening and I would like to put three spheres of different flavors in each cone. I am concerned that they would behave more like water balloons, deform and slip down into the cone.
    I will be using the frozen reverse method.

    • QuantumChef

      Hi John, the spheres are quite delicate and this may not work. You can make them with a thicker liquid and thicker membrane if you increase the time in the bath but then the experience is not going to be as pleasant. Also, to eat three spheres in one bite is probably too much. You can try filling the cone with a foam, whipped cream, etc as a base and placing just one sphere on top.
      I hope this helps!

      • John Stemper

        Thanks!

  • John Stemper

    How would I go about estimating quantities? I.e. I need to make about 100-120 3/4″ spheres using frozen reverse spherification. I understand that the calcium component is dependent on the calcium in the mixture. But how much Alginate would I need?

    • QuantumChef

      If you are using our silicone half sphere mold, you need about 5 ml for each sphere so you should prepare about 600 ml. The alginate bath is always the same, there is no need to change the concentration of sodium alginate. Good luck!

      • John Stemper

        I guess I was looking for a suggestion of how big the alginate bath should be. And should I be buying the 16oz or is the 3oz sufficient. I’m not sure what the shelf life is and I don’t want to waste, but also don’t want to run out. I am very much looking forward to this experiment/dessert and if it works out would love to share the experience/photos.

        • QuantumChef

          3 oz is sufficient and the bath size doesn’t matter because you’ll most likely be making the spheres in batches not all at once. It also depends on the container you are going to use for the bath.

  • Big Elf

    I’m using frozen reverse spherification to do a holiday dessert. I have the flavours that I want to feature, cinnamon, eggnog, peppermint, sugar cookie, nutmeg, anise, dark chocolate, etc. But I am at a lose as to a good carrier for the flavours. The eggnog would work by itself but the other flavours not so much. Any suggestions on a neutral base that would freeze well and give a nice flavour burst when eaten?

    • QuantumChef

      You can infuse the eggnog with those flavors and maybe keep out one or two that could be used to sprinkle the spheres or create a light syrup.

  • Luke

    How do I store my spheres I need to make them a day in advance as I’m doing a seven course molecular dinner party

    • QuantumChef

      Store them in the fridge in a bath of the same juice / ingredient you used to make them.

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