What is Reverse Spherification?

Reverse spherification is a molecular gastronomy technique used to create spheres with a thin membrane and a liquid center. Unlike basic spherification, where the liquid being spherified is mixed with sodium alginate, in reverse spherification, the calcium bath contains the sodium alginate.

This method is particularly useful for:

• Spherifying liquids high in calcium.
• Creating larger spheres that are more durable.
• Batch processing spheres in advance.

The key is the calcium bath containing the sodium alginate. This allows the liquid you want to encapsulate to remain pure and retain its intended flavor.