Spherification: Basic and Reverse
I
Origin
Not yet written for this entry.
II
Description
Spherification — the encapsulation of a liquid in a thin, gel membrane to produce a sphere that bursts with flavour on contact — was developed by Ferran Adrià at El Bulli using two chemical components: sodium alginate (from brown seaweed — forms gels in the presence of calcium) and calcium chloride (provides the calcium ions that trigger alginate gelation). The system produces a sphere with a thin solid membrane and a completely liquid interior. Two versions address different ingredient constraints.
III
The Thread
—The principle of encapsulating a liquid in a membrane for burst-on-contact delivery is shared with tapioca pearl preparation and Japanese ichigo daifuku — though the chemistry differs completely
IV
Flavour Context
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Pillars V — VII
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