Green Tea Ravioli/Caviar via Basic Spherification

Preperation: Varies
Category: Spherification

Appreciation :

Reviews: 3  Views: 20132

This video is our third attempt at spherification. The other two were failures, but close. We think we have it figured out now. Using an immersion blender we incorporated sodium alginate into a luke warm strongly brewed sencha jasmine green tea mixture. Each bowl contains about 260mL of the tea solution. The silver bowl contains 0.5% sodium alginate by weight, about 1.3g, and the white bowl 1.0%, about 2.6g. The resulting mixtures were placed into centrifuge tubes and centrifuged at 850rpm for 10 minutes. This was done to remove bubbles and remove anything that was not strained out. The tubes were balanced in the centrifuge by placing two 0.5% and two 1.0% solutions across from each other. Once finished the tubes were checked for air bubbles. The bubbles had moved to the top and anything that had not been filtered out was at the bottom. We will use 3 of each tube to make ravioli and 1 tube of each for caviar. Next a 5% calcium chloride bath was made by placing 5g of CaCl into 1L of deionized water. The small silver bowl just contains deionized water for rinsing. The tubes were then uncapped and the bubbles which had moved to the top of the tubes were removed with the back of a teaspoon. Then three tubes of each concentration were slowly poured down the side of a bowl to minimize the reentry of bubbles. This also allows us to leave behind the sediment in the centrifuge tube. Now it's time to make caviar. First up the 0.5% tea/alginate solution. The caviar were in there for about 30 seconds after dripping completed. Dripping took about 30-40 seconds. Following that was the 1.0% solution. That is on the left side of the screen and the 0.5% on the right. There is a definitive difference in the appearance of the caviar. The 0.5% both tasted better and had a better mouth-feel, but the 1.0% looked better. The 0.5% solution in the white bowl is now being used to attempt to make ravioli. Two raviolis were made just pouring it into the 5% bath and 1 was made by placing a small amount of 5% solution into the spoon first. This ravioli is the 3rd one to come out of the bath at the top of the screen in the lima bean shape. Then I dropped a ravioli out of my mouth because I was talking with it on my tongue. It fell out of my mouth and I caught it in my hand and it popped all over me. Not so great! Music: Track 1 – “Dayvan Cowboy” by Boards of Canada, from the album The Campfire Headphase Track 2 – “Peacock Tail” by Boards of Canada, from the album The Campfire Headphase Concept, Writing, Direction, and Production: Rob and Jason Camera: Rob, utilizing an HD CANON Vixia HF100 On-Screen Demonstrations: Jason Video Editing: Rob Voice-Over Written and Recorded: Jason Recipe Development: Jason Enjoy this video as well as our many other videos!

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  • Sencha Jasmine Green Tea



Materials: Immersion blender, 3 bowls (1 for liquid to be spherified, 1 for calcium chloride bath, 1 for rinsing), appropriate dripping apparatus (syringe for caviar) or spoon (ravioli), strainer for removal of finished product Chemicals/Food Additives: sodium alginate (for our 0.5% solution we used 1.3 grams into 260 milliliters of liquid and for our 1.0% solution we used 2.6 grams into 260 milliliters of liquid), calcium chloride (5.0% solution; 5.0 grams into 1 liter of deionized water) Prepare 5% Calcium Chloride bath. Add appropriate amount of Sodium Alginate to liquid you wish to spherify. You can let the sodium alginate solution sit in the refrigerator overnight or place it under vacuum to remove bubbles from the solution. I had a centrifuge at my disposal so I used that.

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Tuesday, November 23, 2010 | By MagalieP

You should export the idea to Japan, green tea bubble, they'd just love it ;)

The chef
Biologist/Philosopher turned lab rat turned foodie. Hoping to attend culinary school in the very ...

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