Molecular Gastronomy: Frozen Reverse Spherification to Make Spheres with Liquid Inside

Get a molecular gastronomy kit to start experimenting at Learn how to easily make perfectly shaped spheres with liquid inside with Frozen Reverse Spherification, a variation of the molecular gastronomy technique developed by Chef Ferran Adria.

This video shows you how to make Carrot Orange Mango Liquid Spheres with Rose Crystals using Frozen Spherification.

Frozen Reverse Spherification

– Reduces the preparation time
– Does not require practice
– Results in perfectly shaped spheres of consistent size

Learn everything you need to know about spherification at

Our molecular gastronomy kits include the hemispheric silicone mold required for Frozen Spherification and you can get them at

To get the complete recipe of Carrot, Orange & Mango Spheres with Rose Crystals go to