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Reverse Spherical Mozzarellas Recipe

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This molecular gastronomy recipe is another creation of Ferran Adria and el Bulli team. This molecular gastronomy recipe is based on the reverse spherification technique and it is one of the most popular spherification dishes.

Mozzarella Mixture Ingredients

- 220 g (7 oz) Buffalo Mozzarella

- 150 g (5.3 oz) Mozzarella whey (you may need to buy more buffalo mozzarellas to have enough whey)

- 70 g (2.5 oz) heavy cream

- 4 g salt

Spherical mozzarella (spherification) -720
Alginate Bath

- 1500 g (53 oz) of water

- 7.5 g sodium alginate


Start by preparing the alginate bath. Mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved. If this is your first time doing this, be aware that this may take longer than expected. Let it rest for 24 hours in the fridge so that the air that has entered the mixture disappears and the sodium alginate is completely rehydrated.

To create the mozzarella mixture start by shredding the mozzarella with your hands and put it in a blender together with the mozzarella whey. Blend it until you obtain a slightly grainy cream.

Boil the heavy cream and add it to the mozzarella mix. Shred in blender for 10 seconds.

Add the salt and mix.

Spherical mozzarellas container-720

You are now ready to start the spherification process! Remove the alginate bath from the fridge. Scoop the mozzarella mixture with a half sphere 15ml measure spoon and carefully pour it into the alginate bath. It is important that the spherical mozzarellas don’t touch since they would stick together. Leave the spherical mozzarellas "cooking" for about 12 minutes in the alginate bath and then carefully remove them using a slotted spoon.

Then rinse them very gently with water and strain them carefully. If desired they could be stored in a sealed container with water in the fridge. To improve the technique read 10 Tips to Create a Perfect Sphere.

Serving suggestions 

- Serve with peeled tomatoes about the size of the mozzarella spheres and decorate with a basil pesto and a small basil leaf.

- Serve on a basil jelly, inject tomato water and grind black pepper on top

- Cover in olive oil and grind black pepper on top

  • Hopebailey38

    they didn’t firm up enough, but after they sat in the alginate solution for 10 minutes i put them in a calcium chloride solution and they were perfect.

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  • Pjdowns3

    How long can these be stored in water?

    • Anonymous

      One or two days.

  • Jr8527

    Will you be able to get the same effect without the whey? For example just relying on the mozarella and the heavy cream since the calcium level is already high

    • Anonymous

      The consistency may not be as liquid if you do this. Like you said, the calcium content wouldn’t be an issue.

      • Jr8527

         my problem chef is i am not sure if i can get my hands on any whey. any liquid i could substitute whey with?

        • Anonymous

          Fresh mozzarella is usually sold in whey. But you could try replacing it with milk.

  • Cheryl

    I like to make my own mozzarella, but obviously it is from cow’s milk. Will that work instead of the buffalo mozz?

    • Anonymous

      It may as long as it is elastic. Even with buffalo mozzarella I’ve found that with some brands it is easier than with others.

  • Enquiries

    Howcome you don’t put Calcium Lactate in the Mozzarela mixture?

    • Chefdanieldalton

      the mozz and the whey have the allotted amount of calcium naturally, if you dont have the extra whey or can’t find it, then use calcium lactate.

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  • David

    Do you think I could do this using the freezing technique?

    • QuantumChef

      You probably can but the flavor and texture may deteriorate. I never tried it so I can’t tell you if the change is significant or not. If you try it, please let us know how it worked!

  • QuantumChef

    Are you thickening the preparation with Xanthan Gum? It may not be thick enough.

  • bgdn

    can i cook different mixtures in the same alginate bath?

    • QuantumChef

      Yes. If the preparation has a strong flavor / aroma, the bath may retain some of it so sometimes it is better to start with a clean bath but it still works.

  • ayc

    In some recipes, they mix calcium lactate with the cheese and cook it shorter. what do you think about this?

  • Laura Nanni

    Why you boil the heavy cream?

    • QuantumChef

      So it doesn’t whip.

      • Laura Nanni

        ok but can i use heavy cream (not whipped) without boiling it?

        • QuantumChef

          No, you need to boil all cream types.

  • Zach

    DO you know what I should do if my mozzarella mix just sits at the top of the water when I pour it in? It refuses to submerge under the water. Any help would be appreciated

    • Zach

      I meant the alginate solution, not the water

      • QuantumChef

        Just pour alginate solution with a spoon over the top a few times and flip them ocassionally.