Strawberry Coulis Spheres - Part 2

I continued to work on the strawberry spheres. This time, I used the frozen reverse spherification method. I then made them fizzy (carbonated) using an ISI whip charged with CO2.

The strawberry coulis half spheres were kept in the freezer overnight. Frozen reverse spherification is a forgiving method for creating a nice spherical shape.

I gathered the elements for my project. The frozen spheres below are ready for spherification. On the top right is the sodium alginate bath where the frozen spheres will be dropped to form a membrane or skin. Beside it, on the top left, is a water bath for rinsing the spheres.

Popping a sphere from the silicone mold.

This frozen sphere is ready for the sodium alginate bath.

The spheres are in for a brief soak in the sodium alginate bath.

After approximately 2 minutes in the bath, the spheres will have developed a thin membrane while the inner portion remains liquid. This gives it a wonderful "pop" sensation when you put it in your mouth.

Next is a quick rinse in the water bath.

Then the carbonation ... pop the spheres in the ISI Whip then charge with CO2.

And voila ... a refreshing lemon cooler with fizzy strawberry coulis poppers!

Enjoy the rest of the summer!