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