IDDSI-Bitsy Speechie-Peachy Yellow Polka-Dot Bellini

Back when I was working in a skilled nursing facility, there was one resident who lit up every room, especially if that room had a view of the sun. She’d often joke, “I’m like a sunflower: my world revolves around the sunlight” and even collected clothes and artwork of her kindred plant. Her favorite spot was the patio, where she could soak up the rays, even if it meant wrapping up in blankets to fend off a chill. But as anyone from the Midwest knows, spring mornings often can still have some serious bite.

That year, to lift spirits during a spring that was taking its sweet time arriving, our activity director planned an indoor “beach day” in the dining room. We pulled out all the stops: sunglasses, beach towels, floral shirts, and fruity drinks. Inspired by our sunflower-loving resident and the desire to make the celebration inclusive, I decided to get creative with something festive and accessible for all residents.

The result was the “Yellow Polka-dot Bellini,” a vibrant drink featuring delicate golden peach spheres floating in sparkling raspberry spumante and prosecco. I had been helping the facility navigate its IDDSI transition plan for our resident’s diet modifications. By using a technique called reverse spherification, I was able to create “polka dots” that added fun, flavor, and a unique sensory experience, all while using IDDSI guidelines to ensure all residents could enjoy the drink safely.

In 2019, I entered this recipe into a dysphagia diet recipe contest (with its full name, of course) and it won first prize! I hope that this recipe is a winner for your group as well.

What is Reverse Spherification?

Reverse spherification is a technique from the world of molecular gastronomy that allows you to transform flavorful liquids into tiny, soft spheres with a temporary gel-like skin that helps the puree keep its droplet form. They break in the mouth with light pressure, and add both visual beauty and exciting texture to foods and drinks. When a liquid containing calcium is dropped into a bath containing sodium alginate, a chemical reaction causes the outer layer of the droplet to gel instantly, while the inside remains liquid. This creates a soft, edible shell around the flavorful core.

Why is Reverse Spherification Useful for Dysphagia?

It’s perfect for thicker liquids like fruit purees where you don’t need to gel all throughout, saving time. The spheres stay stable longer compared to basic (direct) spherification, offering peace-of-mind for the drink staying safe over time while the residents were socializing and participating in the activities.

Reverse spherification can elevate the visual and sensory experience of altered texture diets without sacrificing safety. When testing for IDDSI levels, a fork drip test and flow test could be performed on the liquids. Follow the PU4 level if airway protection/swallow coordination is a concern with mixed consistencies.

IDDSI-Bitsy Speechie-Peachy Yellow Polka-dot Bellini

Check out the modifications below the recipe for customizing IDDSI-level, style of eating, or energy levels!

IDDSI Bitsy Speechie Peachy Yellow Polka Dot Bellini

This playful, bubbly take on a Bellini features peach "polka dots" made through reverse spherification. The result? Bouncy spheres of peach that dance in your glass thanks to the prosecco's fizz. It’s part cocktail, part science experiment, and perfect for impressing guests or having fun with textures.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Drinks

Calories: 135

Ingredients Equipment Method Notes

Ingredients

  

For the peach polka dots:

• 100 g peach puree
• 1 g calcium lactate
• 500 ml distilled water + extra for rinsing
• 2.5 g sodium alginate

For the drink:

• Raspberry spumante to taste
• 1 serving Prosecco

Equipment

• 1 Blender
• 1 Small spoon, syringe, or dropper if IDDSI testing
• 1 Slotted spoon or small mesh sieve
• 3 bowls

Method

 

1. Prepare the alginate bath by blending the sodium alginate into 500 ml of distilled water. Let the bath rest in a bowl for at least 15–30 minutes to remove any air bubbles.
2. In the meantime, prepare the peach mixture. Blend calcium lactate into the peach puree until fully dissolved.
3. To create the polka dots, gently drop small amounts of the peach mixture into the alginate bath using a small spoon, syringe, or dropper. As soon as two liquids meet, the drop is gelling from the outside in. The size of the drop will stay the same.
4. Let the spheres sit in the bath for about 1–2 minutes to form a soft gel skin. Remove the spheres carefully with a slotted spoon. Rinse in a second bath of just distilled water to stop the gelling process.
5. Assemble the Bellini by placing several peach “polka dots” into a glass. Depending on how sweet you’d like it, add raspberry spumante and finish with a serving of prosecco. Serve immediately to enjoy the fun effect of the carbonation making the peach dots to dance in the glass.

Notes

Calories per Serving: ~120–150 (varies depending on amount of prosecco and spumante)

The IDDSI-Bitsy Speechie-Peachy Yellow Polka-Dot Bellini is more than a beautiful drink, it’s a celebration of creativity, dignity, and joy for those navigating altered texture diets. Make it match where your are in this moment; bookmark this recipe to come back for inspiration for the other levels as your status changes.

I hope that recipes like mine inspire you to tap into the power of presentation at mealtime. With techniques like reverse spherification, we can reimagine what texture modification looks like. Stay tuned for an upcoming article where I’ll share more about how molecular gastronomy techniques can elevate meals across all IDDSI levels!