For coconut milk spheres that will burst in your mouth, we strongly recommend that you use the Frozen Reverse Spherification technique, which is also used in the Surprise Bubbles recipe.
Hi! First of all, just to make sure we're all on the same page, the technique featured in this video is called Frozen Reverse Frozen Spherification, and is mainly used to create larger spheres like these "Surprise Bubbles". Basic Spherification, on the other hand, works better when you're making small pearls, also called caviar, as seen in our "Balsamic Vinegar Pearls" video. Those can be kept in a closed container, preferably in the fridge, but more importantly soaking in their original juice.
Hi there! We carefully select the additives used in our recipes (in this case, calcium lactate and sodium alginate) to make sure that they leave no aftertaste in the food. Therefore these spheres should taste like lemonade, and nothing else. What we try to bring to the table is mostly an experience in texture, where familiar foods are re-constructed and re-shaped while preserving their original taste.
Hi there! All the additives that we sell and use in these recipes are natural and safe to eat. The majority of them, including agar-agar which is used in this recipe, are made from algae or other plants. While it is true that the food industry is problematic in many ways, using these additives as texturing agents is of no hazard to your health - plus, we think it's a lot of fun!
@Matthew Greenbaum Although we can't guarantee you won't need to some trial and error to figure optimal quantities and proportions, other citrus juices such as orange and grapefruit should work well!
Hi there! Both methods are used, but there is a difference. The method that you just described, where sodium alginate is incorporated to the solution to be spherified, and the spheres are soaked in a calcium lactate bath, is called Basic Spherification, and works best when making smaller spheres, often called pearls or caviars. On the other hand, the method featured in this video is called Reverse Frozen Spherification, and will allow you to achieve better results when making larger spheres.
@9thstreet If you store your bath in a closed container (tupperware) in your fridge, you may re-use a calcium or alginate bath for several days (I would go up to a week).
this is making me want to change my culinary into something like this as part of my learning experience. This would be fun to do, all the interesting things to play around with. I wonder who I would need to talk too. thanks for the video, maybe I'll make these one day.
@Okiimiru It does taste good! And I guess there could be several ways of eating it, but my favorite would be to eat it all at once so it bursts in your mouth!
Hi! To fully enjoy the "burst in the mouth" of these, we recommend popping a whole sphere in your mouth and biting it, thus allowing it to release all its flavor!
@thebadpoet ...and also that for a long time, molecular cooking experts though is was impossible to spherify an acid solution like lemon juice... It's MOLECULE-R that invented the frozen reverse spherification method!
Since this recipe uses lemon juice, they taste pretty much like lemonade. But you could definitely make them with other juices, such as orange or grapefruit.
The gelification process stops as soon as the spheres are removed from the alginate bath and rinsed. The spheres can be stored in their original liquid (in this case a mix of water and lemon juice would do the trick) in a closed container in the fridge for up to 10 hours.
Nice. We made the same bubbles of mango pure, so it looked like an egg yolk. Put one on top of an white chocolate egg, filled with white chocolate mousse.. Tada!
Bonjour! Bien que nous ne puissions vous garantir une forme parfaite (les coeurs seront probablement un peu "gonflés"), ça devrait fonctionner, oui. Bonne chance!
Lemonade! We carefully select our food additives so that they leave no aftertaste in the food. By re-shaping familiar foods and tastes, we aim to bring a new experience in texture to the table - and that's what molecular gastronomy is all about!
A really nice extension of Heston's orange and beetroot dish, where obvious flavours are given the wrong colour. As a palette cleanser, 3 different coloured spheres that all taste the same sounds like fun to me, especially with the unexpected kick of lemon in there. Im guessing the lemon juice would need some sweetening though to really make it a pleasant taste! I think the green one looks amazing. Clever idea with the freezing, but did the skin not end up a little thick by the looks of things?
thanq very much! is it possible to preserve caviars without freezing?... i mean with the help of preservatives..if so pl. specify..thanks in advance.. with regards, Ravindra
Hey, thanks for the question! To purchase sodium alginate, calcium lactate and all sorts of other additives, please go to the MOLECULE-R Flavors website (linked in the description of the video).
@Neoflix1999 you don't need to freeze the solution - but then you have to make spherification not reverse spherification, which results into a more dense and rubbery internal texture. Alginate water is too thick, to make proper liquid raviolos. I tried it and the only way is to freeze it [you can make Red Bull spheres as well...].
Hi there! These were purchased in various kitchenware stores at the time of making these videos a couple of years ago in Montreal, Canada. While we are unable to provide a list of stores, we definitely recommend that you check out your local kitchenware store, as well as online kitchenware retailers. Good luck!
hi Molecule-R, i totally dig this. What is shelf life for these spheres? Does it have to be consumed within a certain time period? A day or two? A week? Once it's made can you refreeze it or just keep in the fridge is ok? Thanks in advance!
Hi there! These will keep for a few days in a closed container in the fridge. To best preserve taste and texture we also recommend that you fill the container with a liquid similar to the content of the spheres--in this case, that could be a mix of water and lemon juice.
Instead of adding the calcium lactate to the water, could you add it directly pure fruit juice? So as to not water it down, also could you do it with a compote or mouse(like choco)?
The whole sphere is edible, membrane included! In fact, our favorite way to eat these is to let them pop in the mouth--it's a pretty unique experience!
Hey guys I have a Question, How long does the Gel last for? I am thinking of doing this to put on cheesecake so I am wondering before i buy all the stuff if it can last for 3 days at least in the fridge.
I've just bought your kit, and was thinking of doing something for sushi with it. Would doing this with soy sauce work? Also could you recommend doing anything with wasabi using the products the the kit that i have. Thanks
Hi Molecule-R, I recently bought your package that includes the cookbook and the 9 ingredients. I tried doing spherification with frozen coke, but at the moment of putting the frozen coke orbs in the sodium alginate bath, they appeared to form the sphere, but they popped at the instant that I tried to take them out after waiting for the sphere to form. I don't know what was the issue, but I had a few observations: 1) when I mixed the sodium alginate with the water, it made a gel-like substance. 2) the coke membranes were very delicate and popped with no effort. I would really appreciate an answer,
+Alejandro Moran Hi there! Sorry you've been having trouble with this technique. While I can't know for sure what happened here, I do have a few tips for reverse frozen spherification. First, we recommend using a hand blender (not an egg beater, a whisk or any other utensil) when making the alginate bath; otherwise, the alginate may not dissolve properly. You also want to let the alginate bath sit for at least 15 minutes before your submerge the spheres in it, and then you want to wait at the very least 3 minutes (and up to 5) for the spheres' membrane to solidify in the bath. While the spheres are sitting in the bath, very delicately move them around a bit with a spoon; this is to make sure the spheres' membrane is uniform all around. I hope this helps! Do let us know if you're still having problems.
How long are the sodium alginate/calcium lactate baths good for? Can I keep them refrigerated and use repeatedly over the course of a few days? Does it lose it's effectiveness as you make stuff? eg. is it only good for, say, 50 bubbles (arbitrary number) and then it loses it's spherification abilities, or can you keep using it until it runs out? I have a few Christmas parties this weekend that I'd like to take my kit to, and it seems wasteful make new baths every time I want to make stuff.
Cant this be done in the same way as u did the balsamic vinegar using agar agar and cold oil? Please let know as im a little confused as to why different methods.
Why did you freeze them? El Bulli didn't have to freeze the things they sphereify. I would love a version of this recipe that doesn't involve a ravoli thing.
Yes! To best preserve taste and texture we also recommend that you fill the container with a liquid similar to the content of the spheres--in this case, that could be a mix of water and lemon juice.
Just wondering. Im having a party soon and I need to know what other liquids I can put in these surprise bubbles so I can figure out what to make. thank you!
Hi Chef, love the video, I'm thinking about making these in our Cafe. What would be the reasonable selling $ price for one sphere? considering all the ingredients cost and Labor - Thanks!
Blake Zen Hi there! Thanks for the question! Unfortunately though, I'm afraid you're going to have to figure out the selling price yourself. We merely sell the food additives and utensils to make these on our site (link in the video description); we don't make the actual spheres to sell, so we'd have a hard time telling you how much you should charge for them in your own restaurant. :-)
Blake Zen just an advise: create a special menu showcasing that product and create interest. then sell the product in jars, ive done it before. I used 2oz and 4oz jars. I produced 3 flavors each caviar and spheres and jar'd them 5 of each. I was able to sell them all in 2 days. And I dont have a store! just as a private chef
+Robert Ma yes sir! after rinsing the caviar/spheres with purified water, just strain them and save them with only a little bit of water (i used distilled), just enough to cover them
For coconut milk spheres that will burst in your mouth, we strongly recommend that you use the Frozen Reverse Spherification technique, which is also used in the Surprise Bubbles recipe.
Hi! First of all, just to make sure we're all on the same page, the technique featured in this video is called Frozen Reverse Frozen Spherification, and is mainly used to create larger spheres like these "Surprise Bubbles". Basic Spherification, on the other hand, works better when you're making small pearls, also called caviar, as seen in our "Balsamic Vinegar Pearls" video. Those can be kept in a closed container, preferably in the fridge, but more importantly soaking in their original juice.
Hi there! We carefully select the additives used in our recipes (in this case, calcium lactate and sodium alginate) to make sure that they leave no aftertaste in the food. Therefore these spheres should taste like lemonade, and nothing else. What we try to bring to the table is mostly an experience in texture, where familiar foods are re-constructed and re-shaped while preserving their original taste.
Hi there! We definitely recommend using a hand blender as opposed to an eggbeater or any other instrument, as those are often not powerful enough.
Hi there! All the additives that we sell and use in these recipes are natural and safe to eat. The majority of them, including agar-agar which is used in this recipe, are made from algae or other plants. While it is true that the food industry is problematic in many ways, using these additives as texturing agents is of no hazard to your health - plus, we think it's a lot of fun!
@Matthew Greenbaum Although we can't guarantee you won't need to some trial and error to figure optimal quantities and proportions, other citrus juices such as orange and grapefruit should work well!
so you could make something like orange juice drops?
Hi there! Both methods are used, but there is a difference. The method that you just described, where sodium alginate is incorporated to the solution to be spherified, and the spheres are soaked in a calcium lactate bath, is called Basic Spherification, and works best when making smaller spheres, often called pearls or caviars. On the other hand, the method featured in this video is called Reverse Frozen Spherification, and will allow you to achieve better results when making larger spheres.
Hi! No need to freeze your caviar to preserve it, but we definitely recommend refrigerating it for any period of time longer than a few hours.
@9thstreet If you store your bath in a closed container (tupperware) in your fridge, you may re-use a calcium or alginate bath for several days (I would go up to a week).
Hi there! Thanks for the question! I would recommend using more water this solution, that should do the trick.
this is making me want to change my culinary into something like this as part of my learning experience. This would be fun to do, all the interesting things to play around with. I wonder who I would need to talk too. thanks for the video, maybe I'll make these one day.
Yes, with a lovely burst-in-the-mouth effect!
@PKCube ... the lactate is what's gonna react with the alginate from the bath to create the gel membrane around the liquid, hense the spheres.
@Okiimiru It does taste good! And I guess there could be several ways of eating it, but my favorite would be to eat it all at once so it bursts in your mouth!
Hi! To fully enjoy the "burst in the mouth" of these, we recommend popping a whole sphere in your mouth and biting it, thus allowing it to release all its flavor!
@thebadpoet ...and also that for a long time, molecular cooking experts though is was impossible to spherify an acid solution like lemon juice... It's MOLECULE-R that invented the frozen reverse spherification method!
Since this recipe uses lemon juice, they taste pretty much like lemonade. But you could definitely make them with other juices, such as orange or grapefruit.
The gelification process stops as soon as the spheres are removed from the alginate bath and rinsed. The spheres can be stored in their original liquid (in this case a mix of water and lemon juice would do the trick) in a closed container in the fridge for up to 10 hours.
@sahilharjani 1 of our calcium lactate sachet = 5 grams. But mind that we do not need a full sachet for this recipe...
Nice. We made the same bubbles of mango pure, so it looked like an egg yolk. Put one on top of an white chocolate egg, filled with white chocolate mousse.. Tada!
(For example, a balsamic vinegar caviar will be best preserved in balsamic vinegar.)
I really want to do something with Molecular Gastronomy - A cocktail eavening ... awesome!
Bonjour! Bien que nous ne puissions vous garantir une forme parfaite (les coeurs seront probablement un peu "gonflés"), ça devrait fonctionner, oui. Bonne chance!
Looks beautiful! How do they taste?
@vicozar "Calcic" is actually the name under which another brand sells calcium lactate. So yes, same product!
I'm sure it is, I think ill invest in the starter pack what u guys do is impressive
Perfect for little kids. These are so colorful!
Sam B indeed my friend.
Molecular gastronomy is simply magically. Popping Boba are awesome! :)
@TheVGAddict We've tested all our recipes many times. It works. Just make sure you follow the recipe.
Where do I getsodium alginate?
Just your normal freezer, and until the spheres are completely congealed, which generally takes 30 minutes to an hour.
@jabnael it's the difference between basic spherification and reverse spherification...
Lemonade! We carefully select our food additives so that they leave no aftertaste in the food. By re-shaping familiar foods and tastes, we aim to bring a new experience in texture to the table - and that's what molecular gastronomy is all about!
A really nice extension of Heston's orange and beetroot dish, where obvious flavours are given the wrong colour.
As a palette cleanser, 3 different coloured spheres that all taste the same sounds like fun to me, especially with the unexpected kick of lemon in there. Im guessing the lemon juice would need some sweetening though to really make it a pleasant taste!
I think the green one looks amazing. Clever idea with the freezing, but did the skin not end up a little thick by the looks of things?
thanq very much! is it possible to preserve caviars without freezing?... i mean with the help of preservatives..if so pl. specify..thanks in advance..
with regards,
Ravindra
Hey, thanks for the question! To purchase sodium alginate, calcium lactate and all sorts of other additives, please go to the MOLECULE-R Flavors website (linked in the description of the video).
@Neoflix1999 you don't need to freeze the solution - but then you have to make spherification not reverse spherification, which results into a more dense and rubbery internal texture. Alginate water is too thick, to make proper liquid raviolos. I tried it and the only way is to freeze it [you can make Red Bull spheres as well...].
hi! nice presentation.pl.let me know how to preserve caviars(basic spherification) for longer periods like 2 or 3 months?
Love the way you think Alecia Vogel
Hi there! These were purchased in various kitchenware stores at the time of making these videos a couple of years ago in Montreal, Canada. While we are unable to provide a list of stores, we definitely recommend that you check out your local kitchenware store, as well as online kitchenware retailers. Good luck!
Very pretty. Where would you use these bubbles?
It is! And it's yummy too!
Wow! Great video! And as a MIXOLOGY lover, I find this a very interesting trick. Can it be done with other liquids than lemon juice?
How can you preserve this? Refrigerated or how and how many time? Awesome, thanks
For two years, i've been watching this video around 2 times per month...just because of the great background music xD
La Knuddelkeex tdeqqqwwerrtyuuiiaqqqqqqhhhhhhhqqqqhhhhhhhjhcdcfc
xD
hi Molecule-R, i totally dig this. What is shelf life for these spheres? Does it have to be consumed within a certain time period? A day or two? A week? Once it's made can you refreeze it or just keep in the fridge is ok? Thanks in advance!
Hi there! These will keep for a few days in a closed container in the fridge. To best preserve taste and texture we also recommend that you fill the container with a liquid similar to the content of the spheres--in this case, that could be a mix of water and lemon juice.
@WannaBeNoteee sure, it's lemon juice, and it taste like lemon juice!
@alltheheavens Sure isn't! What's more, it's delicious.
@dyndor I would use them in a cocktail (tequila shot, margarita, fancy martini... anything with lemon juice)
Instead of adding the calcium lactate to the water, could you add it directly pure fruit juice? So as to not water it down, also could you do it with a compote or mouse(like choco)?
This looks so cool I can't wait to do it
I remember having a science kit asa kid that made worms instead of bubble shapes with calcium chloride and sodium alginate. It was very fun
FERRAN ADRIA!!!!!! THANK U VERY MUCH!!!!!
@sahilharjani 1 of our sodium alginate sachets = 2 grams.
Is the outer covering of the sphere edible? or do we have to discharge it after popping it?
The whole sphere is edible, membrane included! In fact, our favorite way to eat these is to let them pop in the mouth--it's a pretty unique experience!
yes its a lot of fun got my fix today
Does it taste good? I wish they would demonstrate how to eat one.
Hey guys I have a Question, How long does the Gel last for? I am thinking of doing this to put on cheesecake so I am wondering before i buy all the stuff if it can last for 3 days at least in the fridge.
Oh my goodness. You can make these into little "egg yokes" with some sort of ice cream as the "egg white".
YUM.
I've just bought your kit, and was thinking of doing something for sushi with it. Would doing this with soy sauce work? Also could you recommend doing anything with wasabi using the products the the kit that i have.
Thanks
Exactly what I thought, lol! That said, now I want the candy industry to up their game and make some really cool stuff!
How long can you keep the caviar after preparing, also really awesome channel the ideas are great
@hq0013 We strongly suggest you serve all of our recipes as soon as they're ready to preserve the textures at their best.
can you use a blender instead of the hand blendy thing
What kind of texture does the outside have, and does it leave any of that texture behind on your tongue?
So, can I use soda (like 7up) in place of the water?
cool could we make poppings boba with this?
génial,peut ton faire des perle de jus avec ça?
Does it have to be citrus? Can I make a heavy cream and vanilla and coffee one?
Yes!
How do they taste? Can u make different flavors????
Do they taste like lemon? Or are they sweeter or bitterer? Basically, what do they taste like?
Sure! This recipe asks for lemon juice, but you could easily replace it with orange or grapefruit juice!
Amazing. Thanks!
Can i use any other juice, like orange, mango, and apple?
Hi Molecule-R, I recently bought your package that includes the cookbook and the 9 ingredients. I tried doing spherification with frozen coke, but at the moment of putting the frozen coke orbs in the sodium alginate bath, they appeared to form the sphere, but they popped at the instant that I tried to take them out after waiting for the sphere to form. I don't know what was the issue, but I had a few observations: 1) when I mixed the sodium alginate with the water, it made a gel-like substance. 2) the coke membranes were very delicate and popped with no effort. I would really appreciate an answer,
+Alejandro Moran Hi there! Sorry you've been having trouble with this technique.
While I can't know for sure what happened here, I do have a few tips for reverse frozen spherification. First, we recommend using a hand blender (not an egg beater, a whisk or any other utensil) when making the alginate bath; otherwise, the alginate may not dissolve properly.
You also want to let the alginate bath sit for at least 15 minutes before your submerge the spheres in it, and then you want to wait at the very least 3 minutes (and up to 5) for the spheres' membrane to solidify in the bath. While the spheres are sitting in the bath, very delicately move them around a bit with a spoon; this is to make sure the spheres' membrane is uniform all around.
I hope this helps! Do let us know if you're still having problems.
lovely!!!!!!!!!!!!
Maybe a bit silly question but how are they eaten? Like one bite all of the sphere or u break it and drink the interior?!
How delicate are they?
For this could you use any liquid or dose the acidity of the lemon play a role?
@charlesmonsoon if Im not wrong i think thats how u call it calcium lactatel
when alginate is mixed with water does it foam?
Where do you buy the stuff, plates and bowls.
Could be the hand blender replaced for another instrument?
How long are the sodium alginate/calcium lactate baths good for? Can I keep them refrigerated and use repeatedly over the course of a few days? Does it lose it's effectiveness as you make stuff? eg. is it only good for, say, 50 bubbles (arbitrary number) and then it loses it's spherification abilities, or can you keep using it until it runs out? I have a few Christmas parties this weekend that I'd like to take my kit to, and it seems wasteful make new baths every time I want to make stuff.
It's like the ultimate 'Fruit Gusher'.
where can i get the white things that u put them in cos i really want some
Cant this be done in the same way as u did the balsamic vinegar using agar agar and cold oil? Please let know as im a little confused as to why different methods.
Its like the bubbles from bubble tea right?
Why did you freeze them? El Bulli didn't have to freeze the things they sphereify. I would love a version of this recipe that doesn't involve a ravoli thing.
Me gustaria ver como se comen!!
Also would you need to use reverse spherification for coconut milk
Hi, does it have to be lemon juice or can it be anything?
Regarding storing and transporting them, can I just keep them in the refrigerator in a airtight container?
Yes! To best preserve taste and texture we also recommend that you fill the container with a liquid similar to the content of the spheres--in this case, that could be a mix of water and lemon juice.
what does it taste like?
@MoleculeRflavors what about the calcium lactate powder sachet? how much comes in 1 sachet?
Just wondering. Im having a party soon and I need to know what other liquids I can put in these surprise bubbles so I can figure out what to make. thank you!
Hi Chef, love the video, I'm thinking about making these in our Cafe. What would be the reasonable selling $ price for one sphere? considering all the ingredients cost and Labor - Thanks!
Blake Zen Hi there! Thanks for the question! Unfortunately though, I'm afraid you're going to have to figure out the selling price yourself. We merely sell the food additives and utensils to make these on our site (link in the video description); we don't make the actual spheres to sell, so we'd have a hard time telling you how much you should charge for them in your own restaurant. :-)
Blake Zen just an advise: create a special menu showcasing that product and create interest. then sell the product in jars, ive done it before. I used 2oz and 4oz jars. I produced 3 flavors each caviar and spheres and jar'd them 5 of each. I was able to sell them all in 2 days. And I dont have a store! just as a private chef
+Eric Stein - Really? How long will they last in a jar? I presume it's simple water (Purified)...
+Robert Ma yes sir! after rinsing the caviar/spheres with purified water, just strain them and save them with only a little bit of water (i used distilled), just enough to cover them
+Robert Ma They should be ok for a week or so depending on the product u used (juice)
Does it have to be lemon juice?
What it the consistency of the outer layer? Is it like rubbery or soft of solid?
this is AMAZING!!! #molecular science!!
I've seen some people mix the sodium alginate with their product and then put it into a calcium lactate bath. Does it matter which way you do it?