Spherificator IMP-SPH - Getting Started with Spherificator; Introduction to Spherificator

5 CEDARLANECULINARY.COM INTRODUCTION
INTRODUCTION
Congratulations on purchasing your Sphericator! You are about to bring your
dinner parties to the next level with endless possibilities. Below you will see some
images for some ideas of what you can make: we have salsa pearls on sh tacos, ginger
pearls on fresh sushi, mango pearls on seared scallops, melon pearls wrapped in
prosciutto, and coee pearls on panna cotta. The 8 small dishes in the top center
photograph are (from le to right): coconut, salsa, mango, blood orange, basil, black
raspberry, ginger and lemon.
1 Basic spherication is ideal to create caviars that will liberate their flavors while
bursting in your mouth!
1 Principle – When a solution containing sodium alginate is dripped into a calcium
bath, calcium ions react with alginate molecules by allowing them to align and bind
so that a thin gel membrane forms around the droplets.
1 Warning - Any percentage of calcium in the ingredient will prevent the
spherication process from being completed. The use of demineralized water is
recommended, as tap water with a high calcium percentage could cause the sodium
alginate solution to jellify.
1 Serving and Preservation – For an optimal burst-in-mouth eect, serve within
15 minutes. Store the caviar in a container with a lid for a maximum of 24 hours
before serving. The caviar will be completely congealed, but it should remain
very tasty!
1 The interior of a droplet that is being exposed to calcium ions for too long will
eventually end up completely congealed. On the other hand, too short an
exposition to calcium ions will cause the caviar’s membrane to be too fragile and
ultimately unable to maintain its shape