Molecular Spherification with Sodium Alginate and Calcium Lactate - Easy Online Recipe

June 1, 2023

Molecular spherification is a culinary technique involving the use of calcium lactate and sodium alginate to create gelatinous spheres with a liquid core. The specific dosage depends on the desired consistency of the spheres and the proportions of the ingredients used. Below I will provide a basic recipe for molecular spherification using calcium lactate and sodium alginate.

Ingredients:

500 ml liquid of your choice (e.g., juice, broth, sauce)
2.5 g of sodium alginate
5 g of calcium lactate

Procedure:

Prepare the base liquid: Choose a liquid of your choice to create the spheres. You can use fruit juice, broth, or even a sauce. Make sure the liquid is well flavored and free of lumps.
Prepare a sodium alginate solution: In a bowl, dissolve 2.5 grams of sodium alginate in 500 ml of water using an immersion blender. Make sure the sodium alginate is completely dissolved and there are no lumps.
Prepare a calcium lactate solution: In another bowl, dissolve 5 grams of calcium lactate in 500 ml of water. Make sure the calcium lactate has completely dissolved and there are no lumps.
Mix the base liquid with the sodium alginate: Slowly add the base liquid to the sodium alginate solution. Stir gently to prevent air bubbles from forming. Let the mixture sit for about 15 to 20 minutes to allow the chemical reaction between the alginate and calcium to take place.
Prepare a bowl with cold water: Fill a bowl with cold water and set aside.
Create the spheres: Using a syringe or pipette, scoop out a small amount of the alginate mixture and drop drops into the cold water bath. Let the spheres form and harden in the water for about 2-3 minutes.
Rinse the beads: Remove the beads from the water with a skimmer and gently rinse them with cold water to remove any residual alginate.
Serve the spheres: Molecular spherification spheres are ready to be served. You can use them to enhance a dish or as a decorative element.

Remember that the dosage and soaking time may vary depending on the desired consistency of the balls and your specific ingredients. It is advisable to experiment and adapt the recipe according to your personal taste.

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3 commenti

Apr 19, 2025

Alessandro

Buongiorno, oggi ho provato a replicare la ricetta da voi data ma non si è formata nessuna sfera o cose simili.
Nel tentativo che si formasse, ho aspettato più dei minuti scritti e, riguardando la ricetta ho notato il commento lasciato da Marco a marzo dello scorso anno e ho capito cosa avevate sbagliato. Consiglio vivamente la prossima volta di rileggere l’articolo o in questo caso la ricetta prima di pubblicarlo nel sito. Grazie e buona Pasqua.

Jul 03, 2024

Mark

Step 4: "Let the mixture sit for about 15 to 20 minutes to allow the chemical reaction between the alginate and calcium to take place."
What does calcium have to do with it? We talk about liquid base and sodium alginate, so what does calcium have to do with it now?

Step 6: "....lascia drop drops into the cold water bath."
As far as I know you have to drop the drops into the calcium lactate solution, not just into the water. Then you have to run them through the water to rinse them.

Perhaps reread better before publishing? :-)

Apr 10, 2024