For this lesson, in part 1 and 2 students will use the Reverse Spherification technique to create delicious strawberry spheres with a thin gel membrane on the outside and delicious strawberry puree on the inside. In Part 1, students will learn about Gelation, Spherification and Diffusion. In Part 2, students will learn Osmosis.
In Part 3, students will use the Basic Spherification Technique to create cranberry “caviar”, small spheres with liquid inside that pop in the mouth. In Part 3, students will learn about Acids, Bases and pH and “The Effect of pH in Alginate Gels”.
