Welcome back to another cooking video.
Today I’m going to show you how to make
fruit spherification.
Basically it’s going to be like a little
sphere with a membrane around it and inside
is going to be a juice, like raspberry juice
for example and it will be a bit like an egg
yolk without the egg yolk and it will have
fruit inside.
Now these are great to bring to events or
parties, they’re just awesome and when I
usually make them I make them in two different
types.
I make raspberry and mango and let people
choose and it’s awesome when they put it
in their mouth and it blows up and all the
flavors just explode.
It is just surprise and excitement and it’s
great.
Now there is a way to make these alcoholic
and I’ll show that at the end of the video
and that would make it like a cocktail or
a little shooter and that’s awesome.
Now I’m going to show you today how to make
the raspberry one and you can basically substitute
the juice of raspberry for mango juice or
any other fruit juice or vegetable juice,
or even a broth or a sauce if you want to
deliver it in that way.
So hopefully you enjoy this video let’s
get straight into it, let’s get cooking!
Okay so to start off you’re going to make
a sodium alginate solution and for that you’re
going to take one liter of distilled water
and place it into a blender.
You just want to make sure it has no minerals
that’s why you’re using distilled water,
and you’re going to add 5-grams of sodium
alginate powder, I’ll link that in the description.
And you just want to blend this in, now make
sure you use a hand blender or blender, do
not try whisking this because it won’t work.
Now once it’s sheered into the liquid you
just want to take it off like this.
It should look a milky white like this because
it’s full of little air bubbles.
So what you’re going to do now is just cover
it up and leave it in the fridge for at least
two hours, preferably a day so that all the
bubbles can just release and it becomes a
transparent liquid.
So now I’m going to measure out six grams
of calcium lactate, I’ll also link that
in the description.
Now it’s important to use a weighing scale
with at least one decimal place so you have
more precise measurements when you’re doing
this kind of thing because you need to know
exactly what you’re putting in.
There we go, six grams.
Now I’m going to put 50-milliliters of water
into this glass and then I’m going to add
the six grams of calcium lactate into it and
you just want to mix this in.
If you use a spoon or a whisk, it doesn’t
have to be a hand blender, just make sure
it’s fully dissolved into the liquid and
at the end check that there’s no little
lumps at the bottom of the glass.
Okay, so put that to the side for later.
Now raspberries, I’m just going to juice
these with a cold press juicer.
You can use any kind of fruit for this, you
can use also vegetables, you can even use
sauces just go creative, but here I’m going
to use 150-milliliters of raspberry juice.
Now I love this juicer because it’s so efficient
at getting the liquid out of materials like
this.
Also a good way with fibrous materials like
kale and stuff, but raspberries it’s pretty
efficient at taking all the liquid out.
Okay, so once that’s done you have your
150-milliliters of raspberry juice.
Just take your 50-milliliters of calcium lactate
mixture that I just made a second ago and
just pour it in.
Now you’re going to whisk this in or use
a hand blender just to make sure it’s fully
incorporated.
Once you’ve done that I recommend you leave
it for about an hour just to rest and fully
incorporate a bit more.
Okay now here I’ve got a silicone mat with
semicircular spheres, now you want to make
sure they’re semicircular and not square
because square the corners would mess with
your spherification, like there might be leaks
there.
Now I’ll link this specific mold in the
description below so you can get the same
size spheres as I am using here, but you can
use different molds it doesn’t have to be
the same.
Just pour it until it’s full to the top
and then you’re going to want to place it
in the freezer until they’re rock solid.
I’d say about two hours will probably do.
Now you take a shallow basin and you just
want to take your sodium alginate mixture
that I made at the start of the video and
pour it in.
Now you can see its super transparent and
clear and has no lumps, it’s very important
the no lumps part.
Then you just want to take your frozen sphere
of raspberry gel and pop it in there.
You’re going to want to leave it in there
for three minutes and keep agitating it and
turning it over.
You can do multiple at the same time but I’m
just going to show you how to do one here.
What’s happening is as it melts the calcium
lactate is reacting with the sodium alginate
and it’s creating a thin membrane around
your raspberry juice.
After three minutes you just want to take
it out and just wash it in a water bath so
you get rid of the excess sodium alginate
solution.
Then you just want to put it in a second water
bath just to make sure you’ve got rid of
all of it.
As you can see it’s a beautiful little sphere
that looks a little bit like an egg yolk but
it’s filled with raspberry juice.
When you put it in your mouth it will just
pop and all the juices will come out and you’ll
taste it and it’s just an interesting amazing
experience to do and something that’s awesome
to try and share with friends.
Okay so now you know how to make fruit spheres.
Now the only thing is storing them.
I recommend you take a jar and fill it up
with a liquid that has some flavor to it,
because the gel membranes they’re sort of
permeable so that means liquid goes in and
out.
Now the liquid inside will not really go out
much but whatever liquid is surrounding the
sphere will permeate inside slowly, and you’ll
notice this because it will puff up a little
bit and become more bulgy over time.
So I recommend you put them inside something
that has some flavor, so you put them in a
jar and fill it up with 7-Up or Sprite or
say for example full of raspberry spheres
you make a raspberry juice that you fill the
jar with and then put your spheres inside.
That will mean that it will retain a lot of
flavor and be more flavorful.
Now if you were to put them inside water they
would dilute and you’d just have half water
ball which wouldn’t be very nice.
Now on the same lines if you want to make
alcoholic you just take a jar and you fill
it up with your preferred alcohol, I would
recommend something like Malibu coconut rum
which would complement the fruit juices very
well, or you could just use vodka or any other
liqueur of your choice.
You just fill it up, put your spheres inside,
leave it for an hour or so just so it transfers
into the spheres and then you’ve got alcoholic
spheres.
Now you’ll be able to keep them inside your
jars for several hours.
I wouldn’t recommend keeping them over 24
hours because they tend to just become very
fragile and blow up.
So I think that’s all the information you
need to know.
Also I’m going to leave links in the description
below to all the products I used that you
might not have in your kitchen.
So if you want to make this you’ll have
the possibility of finding everything you
need.
I hope you enjoyed this video.
Thank you very much for watching and please
subscribe to my channel if you haven’t done
so already.
See you in the next video, bye!
END
