Reverse Spherification (Calcium Lactate Shell Method)

Ingredients

• 500 ml sodium alginate bath base (1 l water + 5 g sodium alginate, blended and rested 30 min)
• 250 ml flavoured liquid (fruit juice, consommé, or purée)
• 2.5 g calcium lactate
• 1 l water (for rinsing)

Method

1. 1
   Dissolve calcium lactate into your chosen flavoured liquid using an immersion blender on medium speed for 1 minute until fully incorporated.
2. 2
   Pour sodium alginate bath into a shallow bowl (prepare this 30 minutes in advance to allow air bubbles to settle).
3. 3
   Fill a second bowl with 1 l plain water for rinsing.
4. 4
   Draw calcium lactate liquid into a 10 ml pipette or spherification spoon; hold 2 cm above the sodium alginate bath and release drops slowly.
5. 5
   Allow each sphere to sit in the sodium alginate bath for 2–3 minutes, gently stirring occasionally (longer soak = thicker membrane).
6. 6
   Use a slotted spoon to transfer spheres to rinse water; agitate gently for 30 seconds.
7. 7
   Drain on a clean cloth. Reverse spheres hold for 24 hours refrigerated and are ideal for delicate flavours and larger formats.