Bubbles, liquid ravioli, spherification are all words to describe this amazing technique that I have just got comfortable with but it still blows my mind.
It simply is a reaction that happens between two liquids, algin and calcium chloride creating a jelly with a soft center.
Modern cooking, forward thinking styles that are going on right now. It could be one of the most interesting things I have studied, it is like learning to cook all over again, you can also make it very simple.
One I did here is of pea, now it looks like a pea and tastes like a pea but it's a liquid, whats the point? You have that chance to make people say how did they do that and you could add flavours like mint or bacon.
I also read in a magazine the other day that you can inject the spherification with oil while it is still in the calcium chloride bath so it reseals it, creating a dressing of sorts.
Here are some recipes I am working with right now.
Broad bean liquid ravioli
500ml broad bean water
2.4g algin
Tomato bubble
400ml tomato consomme
1.5g citras
1.8g algin
Calcium chloride bath
1lt bottled water
6.2g calcium chloride
The supplier I use is 'Infusions for chefs' - they are very helpful and have a starter pack enjoy!
Below inspired by the oyster with pearl we had at 'Tickets' in Barcelona. A little tip of the cap.
You can also make what they call caviar. Bet you can't wait for the reverse spherification section.
Photographs by Carla Grassy
