Spherification is the culinary process of shaping a liquid into spherical shapes. In the traditional method, a sodium alginate is added to a liquid, which when then dropped into a calcium solution will form an encasing around the liquid, thus creating a "caviar" of sorts.
In a reverse spherification, which would apply to a solution that holds calcium, such as cheese, you instead create a concentration of calcium in your mixture, and drop that into a sodium alginate solution to create your spheres. Confused yet? I know I am, but aside from going back to high school and taking a chem class, I'm just going to be satisfied by the fact that this works.
To make the Buffalo Mozzarella Spheres...
- 250g Buffalo Mozzarella
- 150g Heavy Cream
- 50g Milk
- 5g Calcium Lactate
In all honesty, the first time I tried this, I stuck to mixing with an immersion blender, but the faster way? Just blend that stuff up! I did this a day or so ahead of time so that the mixture would have time to settle & mellow in the fridge. On the day of, I added a little more milk to soften up the cheese & make the whole thing more soup-y. It worked well to make the mozzarella extremely smooth.
- 1L Water
- 5g Sodium Alginate
To form the balls, you drop a spoonful of the mixture into the setting bath & let it "cook" for 1-2 minutes. Then using a slotted spoon, you scoop out the Sphere, and rinse it in a cold water bath.
I garnished it with baby Heirloom Tomatoes & a delicious pesto I found at the farmers market!
If you want to see me in action...
video via punky express