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Liquid Nitrogen shell

Jason_37238

I've been having fun with liquid nitrogen- and curious if anybody has had good results freezing liquid/batter onto a ladle or mold to create frozen shell.

Ive looked into many variations of the recipe including el bulli's horchata flower & frozen pine nut, and the many iterations of the half sphere/dome desserts out there

but my liquid always just ends up cracking or no wanting to come off the mold-

Is there a trick to the amount of fat in the liquid or perhaps key temperatures for the liquid to be at to help release from the back of ladle/mold

im thinking fat content is the answer but id like to know for sure

I hoping someone will have some answer

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Comments

torridice_498271

Can you heat the ladle slightly to get the outer surface to warm up and release?

tshewman

Dip the spoon in the LN prior to dipping in the almond puree (or any puree) and this will facilitate the release as it warms. The other trick is to not hold it in the LN too long or else it becomes brittle.

Jason_37238

so far the trick has definitely been increasing fat content in the appareil