Molecular Gastronomy: Reverse Spherification to Make Spheres with Liquid Inside

Get a molecular gastronomy kit to start experimenting at Learn how to make spheres with liquid inside with Reverse Spherification, a molecular gastronomy technique developed by Chef Ferran Adria. This video shows you the possibilities of reverse spherification, how it works and how to make spheres of different flavors with this technique.

– Reverse Spherification is more versatile than Basic Spherification as it can make spheres with almost any product. It is best for liquids with high calcium content or alcohol content which makes them great for cocktails and dairy products like cheese, milk, cream and yoghurt.

– The resulting sphere is long-lasting and can be stored for later consumption. Contrary to Basic Spherification, the process of jellification can be stopped when the sphere is removed from the sodium alginate bath and rinsed with water.

Learn everything you need to know about spherification at


Taco says:

My first few tries with these stuff i spilled sodium alginate powder into my sink and it clogged up the sink :(

Alexandra W-N says:

The strawberry spheres kinda looked like red blood cells when they were forming

Captain RubberDuck says:

Is salt and sugar optional?

Ramon Duran says:

can you save the bath after you have used it, and use it another day?

nuclear Protocol says:

Liquids like lemonade will work with this? Or do they need that thick cream consistency?

Mahua Narayan says:

This question may have been asked before, but how long do the products created using molecular gastronomy last

The Horrible Collector says:

Food alchemy

Adrian Cabouli says:

Is the same using calcium lactate instead calcium lactate gluconated? I read that Is the same but using 1% instead 2% / 100ml

Maximiliano Michell says:

Does has to be distilate water???? what about wine reduction, or any kind of sauce, can they be turn to a sphere? I just bought every single chemical to start testing some recipies, im just an “amateur chef”

zhong xiang sun says:

Hello, I wanted to know how many days preserve the spheres after you make it.
and if its possible what its how we preserve it ? in water ?we can on  alcohol ? thank you

agusta agusto says:

Hi Sorry, can you tell me what the function of adding calcium lactate? 

Matthew Merril says:

It’s like an egg yolk!

J. Cleveland says:

fascinating artistry & science….was completely amazed….

brendan482 says:

such bullshit

Karl Ussher says:

Did this video just state a liquid in grams? Take your lab coat off sir, you are an idiot.

carrie pooler says:

can u eat the outside layer?

hamstrman says:

So I’ve never done any of this before. But I want to simulate cherries.

I looked up that cherry juice is low acidity. So I add the 0.5% calcium lactate gluconate by volume to the juice, right?

And using a teaspoon would simulate cherry shaped spheres? Or would it make more sense to use a melon baller?

Lastly, are the air bubbles a concern or just for aesthetic purposes?

Everseeker says:

So, tried Reverse Spherification with Irish Cream..
Sodium Alginate. this step went smoothly. Let it settle/de-bubble in the fridge for a couple hours… nice and clear. Got the Irish Cream… added the Calcium Lactate.. hmmm… lots of lumps. After a lot of stirring… LOTS of lumps…(odd)… anyway, got a spoonful, got right over the SodA & poured… zippy spherification. like pouring 1 liquid into another. cloudy… ick.
that was a fail. So, on a hunch, poured the Irish Cream thru a seive.
and rinsed…
Have about 2 tsp of a precipitate… Did the Calcium L cause the calcium in the Irish creme to come out of solution or ?????

Val Lipat says:

Why didn’t you just strain the clear mixture to remove the air bubbles?

Adrian Cabouli says:

Another question! In recipie Aperol, Rosemary, Honey, Scotch Paper and Gel Cocktail
You use gelatin sheets. Can i use powder instead(2gr per each sheet) ? Bloom of 220 Is alright? Thnks!

Tony L says:

I think that’s Murray’s Theme from the T.V show.

Michelle Lackey says:

Wow, that is awesome!

Kunal Wadhwa says:

Ur videos help me a lot
Plss tell me how do i do the same for creating whiskey spheres ?
Or any alcohol for that matter

God says:

How much does it cost?

Dave H. says:

2:58 What kind of plastic wrap was that? It looked like wax paper at first.

Wong Amy Jara says:

Hi, How can I keep those sphere if not going to serve right away ? Thanks

Ascend KairosXIII says:

can you also put the mixture into a vacum to get rid of air and bubbles?

Brandon Lee says:

Hi, I was just wondering if there was anyway of serving these warm. My idea is to create “tea spheres” and I was thinking that heating them up might cause the gelatin skin to melt. Is there any way to avoid this?

Katarina GONDOVA says:

Niet nad cesrtve jahody! brrrrrrrrrrrrrrrrrrrrrrr chemia!

Barry Hovey says:

My question is that you nominate that spheres can be made in advance and stored. At what point of the process do you store? Is it when they are in the bath prior to rinsing? Or if you complete the process how do you store them and how far ahead can the be made? Thank you

Monica Pérez Higuera says:

reverse spherification can be done with honey?, i mean not gelatinize the honey but make a sphere with liquid inside?

Miranda Tula says:

Why did he measure the water in grams instead of mL or L? I personally know that 1000g of water=1000mL=1L, but I don’t think the average person would know that. It just seems odd.

Monica Pérez Higuera says:

reverse spherification can be done with honey?, i mean not gelatinize the honey but make a sphere with liquid inside?

Paolo Lazzarich says:

What about distilled water? Can I use any other water? Thank

Disco says:

This has as much to do with cooking as that atrocious music has with eating.

Dave Kos says:

What’s the difference between calcium lactate and lactate gluconate? Can I use lactate instead?

Clover Dreamcatcher says:

can I use agar or gelatin to replace sodium alginate?

Austin Williamson says:

Hi! I was wondering if the integrity of the sphere membrane is affected by temperature? Like if it would rupture if served in a hot broth?

Frank Jackson says:

I love this stuff. I wish there was more of this going.

Akaryuni says:

When I grow up , that’s what I would do ! Something like this , between science , cooking and pastry where you can create what you want with any flavour : 3 …

I rukandji says:

What kind of plastic wrap is this guy using?

dermot kennedy says:

Wow amazing

Thomas wallin says:

Why add the plastic bag in the blender

Darth Bacon says:

how futury with the faggy music. my god i wanted to kill my ears.

lolita ll says:

i can use tapioca?

mamedubois says:

Hi, what plastic wrap did you seat 2:57? I looks different to traditional cling films. 

Nathan Tarantla says:

Awesome! I love spherical food.

Meena Varshney says:

Can we make spheres for soups? May be a new innovation….

Noob's ParadoxGR says:

is the outer part of the sphere edible?

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