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This kind of spherification allows you to make ravioles with a 100% liquid interior. It is the only way to make a sphere with very liquid and or acid solutions such as lemon juice. It is pretty much the same process as a reverse spherification but with an extra step. Also, as we are using a mold, all the spheres will be the same size and perfectly round.
First make a sodium alginate bath. To make the alginate bath, mix 2 gr of sodium alginate in 450 ml (2 cups) of water with a hand blender or an electric eggbeater.
Then dilute a pinch of calcium lactate in your liquid and freeze the solution in a small mold. Finally, you jellify your frozen solution in the alginate bath and rinse the spheres with water.
You can choose any liquid that can freeze (not 40% alcohol for example). All tips given for reverse spherification apply to frozen reverse spherification.
The mold should ideally be small and round. Half spheres molds made of silicone are by far the best. You can also use ice cube trays as last resort.
When you take a sphere out of the alginate bath, it is very important to rinse it well. Contrarily to basic spherification, the jellification in frozen reverse spherification stops after you rinse the sphere.
For fun, you can marinate the spheres in a colorful juice (grape juice) or in a food dye solution to give the envelope a taste and/or color.
Note: this kind of sphere can be preserved in its original solution (for example you can keep apple juice ravioles in apple juice).