Monday, July 16, 2012

Molecular gastronomy (playing with food): "reverse" spherification maraschino cherries

I made a puree of maraschino cherries and added 2.5g of calcium lactate gluconate. I then dripped this mixture into a solution of 2.5g of sodium alginate in 500g of water. A gelatinous skin is formed at the interface between the two liquids, forming spheres of cherry puree. This process is known as reverse spherification. I bought the chemicals here:


  1. hey Ben,
    in case you havn't seen this link:
    maybe get your gizmo out of the closet and do your own creativity trials.

  2. are there any problems with the recipe that came up i would really like to know
    if so what type of backup should i have