This extract from Lactic Acid can be used in conjunction with Sodium Alginate to create larger spheres through the process of Reverse Spherification (or Frozen Reverse Spherification).
The ingredients used to make the larger spheres are as follows:
Provides a less bitter taste in the end product when used in spherification in place of calcium chloride.
Will dissolve in fat.
Use for reverse spherification by adding this to the product you want to gel (3% by weight) and dropping a spoonful into a sodium alginate bath (1% Sodium Alginate to water).
Once the items are removed from the bath, the gelling process stops and the items can be stored in a bath of the base liquid (without the calcium lactate).
Begin with a flavourful liquid.
Performance Colours will add dramatic impact.
Add 3% by weight of calcium lactate. Whisk until dissolved, to speed up the process the mixture can be warmed up. The salt will provide the calcium ions that trigger a skin to gel around the liquid.
Prepare Spherification Bath
Blend Sodium Alginate with cold distilled water to 1% volume.
Leave to hydrate (until the liquid is entirely clear)
Refrigerate until ready to use.
Forming the spheres
Hold a spoonful of the flavoured liquid just above the spherification bath and pour the liquid into the bath. The liquid will fall to the bottom of the bath forming a sphere as it sinks.
Using a Lotus or slotted spoon, stir the bath. Within 30 seconds a durable membrane will form.
Transfer to a water bath to rinse. Clean the spoon and transfer to a second rinsing bath.
Finally transfer to a holding bath of the flavoured liquid (without the calcium) to avoid the flavour of the spheres being diluted over time.
HInts & Tips
Can I use other calcium salts like Calcium Chloride or Calcium Lactate Gluconate?
The following are some common calcium salts, and the percentage of each that is comprised of a calcium ion.
So if you prepare a 1% calcium chloride solution, by weight it will be a 0.36% calcium solution. To prepare an equal calcium solution from calcium gluconate lactate, you need to use about four times more of that salt, since it only contains a quarter of the calcium.
Calcium chloride tastes bitter, but it can be rinsed off spheres created using direct spherification.
Flavoured Liquid Time- Savers
Why don’t my spheres sink?
This is usually because of trapped air bubbles in the flavoured liquid so removing the bubbles will solve the problem.
It may also be because the flavoured liquid is less dense that the spherification bath. To resolve, add something to the flavoured liquid to make it more dense, e.g. sugar.
Why has the spherification bath started to gel?
If the spherification bath is contaminated with Calcium from either the flavoured liquid or any other source, the calcium will begin to react with the alginate and cause the entire bath to start to gel.