Uploaded August 2020 | Updated September 2026, 16 hours ago
My Skillshare: skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
I’ve already made several videos, showing the reverse spherification technique of the molecular cuisine. But, here’s another one worth noting! In this video, I’m sharing with you an “injection” method of reverse sphericiation, on the example of encapsulated scallop ceviche.
In order to make this specific Amuse-bouche type dish, keep in mind the molecular reverse spherification technique, temperature control and the repellent feature of oil towards water.
Ingredients for the liquid spheres:
- 6 g Calcium Lactate (3% of the "spherified" liquid volume)
- 200 g Diluted lime juice
- 5 g Sodium Alginate (0.5% of the Water volume)
- 1 L Water
- Chili oil as needed
- Scallops as needed
My Skillshare: skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
I’ve already made several videos, showing the reverse spherification technique of the molecular cuisine. But, here’s another one worth noting! In this video, I’m sharing with you an “injection” method of reverse sphericiation, on the example of encapsulated scallop ceviche.
In order to make this specific Amuse-bouche type dish, keep in mind the molecular reverse spherification technique, temperature control and the repellent feature of oil towards water.
Ingredients for the liquid spheres:
- 6 g Calcium Lactate (3% of the "spherified" liquid volume)
- 200 g Diluted lime juice
- 5 g Sodium Alginate (0.5% of the Water volume)
- 1 L Water
- Chili oil as needed
- Scallops as needed
