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What is Reverse Spherification?
Spherification is a modern cuisine technique that involves creating semi-solid spheres with thin membranes out of liquids. As a result of this, a burst-in-the-mouth effect is achieved with the liquid.
Both flavor and texture is enhanced with this culinary technique. Spheres can be made in various sizes as well as various firmness. This makes it possible to encase liquids within the solid spheres.
In reverse spherification, alcohol and milk are fitting liquids. It uses calcium lactate, as it is found in dairy products, added with calcium chloride and dumped in a sodium alginate bath to form the covering around the liquid food. Unlike the direct version, the gelling stops and does not continue into the liquid orb. This result in having thicker shells so they do not have to be consumed immediately.