Spherification — the encapsulation of a liquid in a thin, fragile gel membrane that bursts on the tongue — was developed by chef Ferran Adrià at elBulli in 2003 using sodium alginate and calcium chloride. The technique exploits the chemistry of alginate gels: in the presence of calcium ions, sodium alginate forms an instant gel at the interface between an alginate solution and a calcium solution. Modernist Cuisine provides the comprehensive scientific framework and the parameters for both basic and reverse spherification.
**Basic spherification:** - Dissolve sodium alginate in a flavoured liquid (0.5% by weight) - Drip into a bath of 0.5% calcium chloride solution using a syringe or spoon - Gel forms instantly at the surface; the interior remains liquid - Remove after 90–120 seconds — longer submersion and the gel thickens toward the interior, eventually fully gelling the sphere - Rinse in water to remove the calcium chloride flavour - Limitation: the spheres continue to gel after removal; must be served immediately. Does not work with acidic liquids (below pH 4.0) or high-calcium ingredients (dairy). **Reverse spherification:** - Add calcium lactate to the flavoured ingredient (0.5–1% by weight) - Drip into a 0.5% sodium alginate bath - The gel forms on the exterior of the calcium-rich ingredient rather than on the alginate - Advantage: the gelling stops when removed from the bath — the sphere remains stable and can be stored for hours. Works with acidic ingredients and dairy.
Modernist Cuisine Vol. 4