Description
Louis Francois Gel Sphere is a professional gelling preparation for creating spheres with flowing centres without using a traditional alginate-and-calcium spherification system. The filling is frozen first, then dipped into a hot Gel Sphere bath to create a thin, transparent and slightly elastic gel coating. It can also be used to produce gel veils for plated desserts.
Applications
- Liquid-centre dessert spheres
- Frozen inserts coated with a thin gel membrane
- Gel veils and sheets for plated desserts
- Decorative pastry and restaurant dessert components
Use
Mix Gel Sphere with sugar, then disperse the powders into water. Bring the mixture to a boil and allow it to cool to approximately 70°C. Freeze the filling or insert to approximately -18°C, pierce it with a skewer and dip it into the Gel Sphere bath. Place the coated sphere carefully onto a support and allow the centre to thaw completely.
For gel veils, pour the prepared mixture directly after boiling, allow it to set, then cut or shape as required.
Recommended Dosage
Use at 4–5% of the total Gel Sphere bath.
Observations
- Produces a transparent, slightly elastic gel
- Fast-setting
- Easily dispersible in water
- Thermoreversible
- Can be reheated
- Phosphate-free
- A second dip can be used to create a more resistant coating
Gel Sphere vs Sodium Alginate Spherification
Gel Sphere uses a different process from traditional alginate spherification. With Gel Sphere, the centre is frozen first and dipped into a heated gelling bath, then allowed to thaw inside the finished coating. Sodium Alginate instead relies on a reaction with calcium ions to form a membrane. Gel Sphere is especially useful when you want a controlled coated insert or sphere without managing separate alginate and calcium solutions.
Technical Details
About the Brand