What You Need to Know
Involves the dispersion of gas bubbles in a liquid matrix stabilized by gelling agents like sodium alginate, followed by ionic cross-linking with calcium salts to form stable, thin-walled spheres.
Enables creation of ethereal, burst-in-the-mouth textures for avant-garde presentations.
Key Parameters
Temperature
15°C
4°C - 25°C
Time
2 minutes
30 seconds - 5 minutes
Equipment
Whipping siphonFine mesh sievePrecision scalepH meter
Steps
- 1.
Olive Oil Spheres (El Bulli): Encapsulates volatile aromas
- 2.
Gin & Tonic Bubbles (The Fat Duck): Releases botanical aromas upon bursting
The Science
Primary Reaction
Ionic gelation