Reverse spherification
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Molecular Gastronomy Recipes, Tips and Techniques › Molecular Gastronomy Forum › Techniques › Spherification › Reverse spherification
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Hi all I was trying to introduce a layer of tamarind/date chutney(thickish) into a yoghurt sphere using reverse spherification. While the yoghurt spheres were formed, I had two issues
1. The yoghurt sphere sank to the bottom, rather than be suspended in the alginate bath, so i was not able to take the sphere out cleanly. The ravioli kept breaking more often than it remained stable
2. To make the ravioli, i put a dollop of yoghurt, a few drops of chutney, covered it with a thin layer of yoghurt again.Sometimes, the date chutney leaked out of the ravioli. It is hard to inject the date chutney afterward, because of its consistency
For the recipe, I did not add any calcium lactate. Since the sphere sank in, i would like to think it was more viscous than the alginate bath. Where am I going wrong?
Thx
prasad
Most likely the issue is that the bottom of the sphere is not in contact with the sodium alginate. You need to carefully stir the bath with a spoon so the sphere floats around and doesn’t sit at the bottom. The other problem may be the leaking chutney. Maybe freeze the small drops before.
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