Spherification
Spherification is a technique developed by Ferran Adrià in 2003. It consists of transforming a liquid into small spheres with a thin casing that bursts in the mouth, releasing the flavour all at once. The reaction uses two natural substances: sodium alginate, a polysaccharide extracted from brown algae, and calcium salts, which trigger the surface gelation of the liquid.
In the direct method, alginate is dissolved in the liquid to be spherified and the drops fall into a calcium salt bath. An extremely thin membrane forms around the fluid. The reaction continues over time, so the spheres must be consumed immediately after preparation.
Future Cooking Lab collaborated on the development of the Rebecchi Spherification Kit, which contains sodium alginate and calcium salts in calibrated doses for direct spherification, with instructions for home use. The kit can produce pearls from juices, broths, balsamic vinegar and other suitable liquids, for garnishing dishes, aperitifs and desserts.
The Rebecchi Spherification Kit
Future Cooking Lab collaborated with Rebecchi Food Systems on the development of the Spherification Kit, now available in major Italian supermarkets. The kit makes the technique of direct spherification accessible to everyone — in home kitchens, patisseries, and bartending — bringing one of the most iconic tools of scientific cuisine out of the fine-dining kitchen.