The process of inverse spherification can be put to a thousand uses. It allows you to create spherical forms using almost any ingredient. It is especially recommended for use with ingredients rich in calcium or in alcohol. The spherical forms created are very stable and long lasting. You can create new sensations, such as that of a stream of flavour, for example, when you create raviolis of filling to stuff biscuits and mousses.

This is a technique particularly adapted for use with dense liquids. To ensure that the Algin bath works properly, we suggest that you prepare it the night before it is to be used. Using a food processor, mix the Algin with a third of the liquid until it is completely dissolved. Next, add the remaining liquid and put aside in the refrigerator.

Weigh the Gluco and add a third of the liquid to be used. Using a food mixer, mix until fully dissolved. Add the Xantana and repeat to dissolve. Add the remaining liquid and leave to rest for an hour until the mixture is no longer frothy. Pour the required quantity of your ingredient, with the Gluco mix added in the correct quantities, into the Algin bath. You will see spheres form, which can be kept in whatever liquid you wish.

Example recipe from the introductory leaflet accompanying the kit : ham fritters in spherical form

1 litre water, 5 grams Algin, 250g of your recipe for fritters, excluding the flour, 6g Gluco, 0.8g Xantana.

Mix the Algin in the water until completely dissolved. Leave in the refrigerator for 12 hours to eliminate excess air. Dilute the Gluco in the mix of ingredients for fritters, and then add the Xantana using a food processor, until there are no lumps remaining. Heat the fritter mixture until it becomes more liquid. Take a spoonful (2.5cm diameter spoon) of this mixture and dip into the Algin solution. Using another spoon, you can stretch the resulting bubble until it resembles a traditional fritter. Dip the fritter for 3 minutes into the Algin solution, turn it over and leave for a further minute. Drain using a slotted spoon and then dip into hot water (60°C) for 3 minutes. Remove the fritters from the water taking care not to break them. Dry carefully and coat in fine breadcrumbs before serving hot.

Producer : Albert & Ferran Adria - elBulli

Origin : Barcelone, Espagne (Spain)

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