{"id":5308,"date":"2024-02-02T08:43:02","date_gmt":"2024-02-02T08:43:02","guid":{"rendered":"https:\/\/www.sanzcocktails.co.uk\/?p=5308"},"modified":"2024-02-21T06:42:09","modified_gmt":"2024-02-21T06:42:09","slug":"spherification-technique-for-cocktail-making-and-gastronomy","status":"publish","type":"post","link":"https:\/\/www.sanzcocktails.com\/en\/spherification-technique-for-cocktail-making-and-gastronomy\/","title":{"rendered":"Spherification Technique for cocktail making and gastronomy"},"content":{"rendered":"<p><strong>Spherification is a culinary technique that is used to encapsulate a liquid or cream in a thin membrane with a gelatinous texture.<\/strong><\/p>\n<p>The sphere can be used to contain\u00a0<strong>wines, vinegars, creams, etc. and of course, fruit pur\u00e9es!.<\/strong><\/p>\n<p>If the spheres are small, they are normally called\u00a0<strong>caviar, fake caviar or pearls\u00a0<\/strong><\/p>\n<p>Spherification is a\u00a0<strong>reaction that is produced by mixing calcium with Alginate<\/strong>, a food additive that is the main structural polysaccharide of the cell walls of brown algae, of the Laminaria family.<\/p>\n<p><strong>The process can be one of two types:<\/strong><\/p>\n<p>1\ufe0f\u20e3<strong>Direct spherification:\u00a0<\/strong>With it, the alginate is added to the ingredient that you want to spherify and then a portion of that mix is submerged in water with calcium chloride.<\/p>\n<p>2\ufe0f\u20e3<strong>Reverse spherification:<\/strong>\u00a0It is simply the reverse process, you use a liquid that contains calcium or to which calcium has been added, and then it is submerged in a solution of water with the alginate.<\/p>\n<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/mNbzZODItAA?=rel0\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><br \/>\nSo we are now going to make some <strong>INCREDIBLE SPHERES OF\u00a0<a href=\"https:\/\/www.sanzcocktails.co.uk\/product\/pure-frutas-bosque\/\">95% FRUITS OF THE FOREST<\/a>\u00a0with the new PUREFRUIT by SANZ<\/strong> \ud83d\udd34\ud83d\ude0b<\/p>\n<p>We will use reverse spherification, so have the following on hand:<\/p>\n<p>1\ufe0f\u20e31 bottle of\u00a0<a href=\"https:\/\/www.sanzcocktails.co.uk\/product\/pure-frutas-bosque\/\">Sanz Purefruit Fruits of the Forest 95%<\/a><\/p>\n<p>2\ufe0f\u20e31 litre of mineral water<\/p>\n<p>3\ufe0f\u20e37.5 g Alginate<\/p>\n<p>4\ufe0f\u20e314 g Calcium lactate<\/p>\n<p>\u25feTriturate the water and alginate trying not to create many bubbles.<\/p>\n<p>\u25feStrain the mixture, cover it with film and leave to rest for 12 hours, or preferably, the entire night so that the alginate is completely hydrated.<\/p>\n<p>\u25feAfter this time, strain the mixture and set aside.<\/p>\n<p>\u25feOn the other hand, triturate the\u00a0<a href=\"https:\/\/www.sanzcocktails.co.uk\/product\/pure-frutas-bosque\/\">fruits of the forest pur\u00e9e<\/a>\u00a0with the calcium lactate.<\/p>\n<p>\u25feStrain the mixture into a squeeze bottle and carefully fill the mould.<\/p>\n<p>\u25feWith the mixture of alginate and tepid water (to help to defrost the sphere) you are going to carefully unmould, ensuring that the spheres do not touch one another because they stick.<\/p>\n<p>\u25feKeep the sphere completely submerged for 1 minute.<\/p>\n<p>\u25feWith the help of a sieve, take out the spheres and put them into a bowl with water to clean off any alginate residue.<\/p>\n<p>Et voil\u00e0! There you have them \ud83d\udd34\ud83d\udd34\ud83d\udd34\ud83d\udd34\ud83d\udd34<\/p>\n<p>&nbsp;<\/p>\n<p>\ud83c\udf78\u00a0<a href=\"https:\/\/www.sanzcocktails.co.uk\/cocktails\/\">HERE<\/a>\u00a0you can find many more recipes\u00a0\ud83e\udd29<\/p>\n<p>\u2764\ufe0f We hope that you like it and if you try it, we would be delighted to see your photos of the process via the Instagram and Facebook networks. Don\u00b4t forget to tag us so we can: @sanzcocktails.<\/p>\n<p>\u2753If any queries arise, leave us your comments under the video<\/p>\n<p>\ud83d\udc4c\ud83c\udffc Thanks to our\u00a0<a href=\"https:\/\/www.houseofmixology.com\/\">Brand Ambassador Luis Inchaurraga<\/a>\u00a0for sharing his knowledge with all of us.<\/p>\n<p>Video:\u00a0<a href=\"https:\/\/bit.ly\/3AaVOpS\">@marofoodpics<\/a><\/p>\n<p>Location:\u00a0<a href=\"https:\/\/www.houseofmixology.com\/\">House of Mixology<\/a><\/p>\n<p>Music: Jason Shaw \u2018Acoustic Blues\u2019 Under Creative Commons license 3.0 (CC BY 3.0 US)<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Spherification is a culinary technique that is used to encapsulate a liquid or cream in a thin membrane with a gelatinous texture. The sphere can be used to contain\u00a0wines, vinegars, creams, etc. and of course, fruit pur\u00e9es!. If the spheres are small, they are normally called\u00a0caviar, fake caviar or pearls\u00a0 Spherification is a\u00a0reaction that is [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5698,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[776,734,908,910,813,816,1563,792,2099,2102,736,909,737,2010,775,772,794,1,2098,793,774,2100,2101,906,2097],"tags":[31,1960,796,30,2001,2009,39,2008,2002,412,228,34,363,36,411,2096,2095,2094,37,1865],"class_list":["post-5308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barman-2","category-bartender-2","category-best-bars","category-best-bartenders","category-cocktail-culture","category-cocktail-pairing","category-cocktail-recipes","category-cocktail-technique","category-cocktails-technique","category-ils","category-jarabes-sanz-2","category-london-bar-2","category-mixology-2","category-puree-2","category-puree-for-cocktail","category-recipe-of-cocktail","category-sanz-cocktails-2","category-sin-categoria","category-spherification-technique","category-syrup-2","category-syrup-for-cocktail","category-tecnica-de-cocteleria-3","category-video-tutorials","category-world-best-bars","category-youtube-tutorial","tag-bartender","tag-bartender-tools","tag-cocktail-technique","tag-cocktails","tag-cocktails-puree","tag-cocktails-recipes","tag-drink","tag-free-gluten-puree","tag-gastronomy-puree","tag-jarabes-sanz","tag-london-bar","tag-london-cocktail-week","tag-luis-inchaurraga","tag-mixology","tag-sanz-cocktails","tag-sanz-purefruit-fruits-of-the-forest-95","tag-spherification","tag-spherification-technique-for-cocktail-making-and-gastronomy","tag-syrup","tag-video-tutorials"],"_links":{"self":[{"href":"https:\/\/www.sanzcocktails.com\/en\/wp-json\/wp\/v2\/posts\/5308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sanzcocktails.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sanzcocktails.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sanzcocktails.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sanzcocktails.com\/en\/wp-json\/wp\/v2\/comments?post=5308"}],"version-history":[{"count":4,"href":"https:\/\/www.sanzcocktails.com\/en\/wp-json\/wp\/v2\/posts\/5308\/revisions"}],"predecessor-version":[{"id":5706,"href":"https:\/\/www.sanzcocktails.com\/en\/wp-json\/wp\/v2\/posts\/5308\/revisions\/5706"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sanzcocktails.com\/en\/wp-json\/wp\/v2\/media\/5698"}],"wp:attachment":[{"href":"https:\/\/www.sanzcocktails.com\/en\/wp-json\/wp\/v2\/media?parent=5308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sanzcocktails.com\/en\/wp-json\/wp\/v2\/categories?post=5308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sanzcocktails.com\/en\/wp-json\/wp\/v2\/tags?post=5308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}