Mandarin Spheres – Reverse Spherification

Get ready to dazzle your taste buds and elevate your culinary experience with our vibrant and innovative Mandarin Spheres recipe! This delightful creation is not only a feast for the eyes but also a symphony of flavors, bursting with the freshness of mandarin oranges. Both beautiful and delicious: you can serve these Mandarin Spheres at any occasion and your guests will be blown away. The best part: it is really easy to do, with the right equipment.

By harnessing the magic of molecular gastronomy, we’ll use sodium alginate and calcium lactate to transform this classic citrus fruit into delicate, sphere-shaped morsels that burst in your mouth, releasing a wave of tantalizing mandarin essence hold together with xanthan gum.

Embrace your inner chef and step into the exciting world of modernist cuisine as we guide you through this simple yet impressive recipe. These Mandarin Spheres will surely impress your friends and family, leaving them in awe of your culinary prowess. Let’s dive into this culinary adventure and discover the joy of creating edible art with this unique and delightful Mandarin Spheres recipe.

Mandarin Spherification

Mandarin Spheres – Reverse Spherification

Create beautiful orange spheres from mandarin juice using reverse spherification. Beautiful and delicious
4.84 from 6 votes



Prepare the Mandarin Sphere

  • Combine smoothie, Calcium Lactate and Xanthan Gum using blender
  • Blend for 2 minutes
  • Leave to rest for 6 hours or pour through a muslin cloth and a fine strainer to remove air from the mixture
  • Insert the mixture into Spherical Moulds
  • Freeze Mixture in Moulds

Prepare the Sodium Alginate Bath

  • Add 5g of Special Ingredients Sodium Alginate to 1 litre of water.
  • Blend for 2 minutes
  • Let stand 8 hours or degas with a vacuum machine or go through a muslin and a fine strainer to remove air from mixture
  • Put the frozen spheres in the Alginate solution
  • Leave for 3 minutes
  • Remove Spheres Rinse with clean water
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