Too heavy spheres?

I attempted to create mozzarella spheres. A mixture of mozzarella, mozzarella whey and heavy cream. Making the spheres seemed to be going great but when I attempted to lift them out of the Alginate bath (after 12-15 minutes) the outer layer seemed to rupture under the force of gravity. I used the tablespoon sized semi spherical spoon. Should I attempt smaller spheres or do you have any other tips for me? The recipe also suggested injecting the sphere with tomato water, but I am afraid this will also rupture the sphere.

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Comments

Chris_Young_80640

Hmmm, I don't think the mixture is too heavy. Initial thoughts of possible problems are:

(1) Alginate bath incorrect concentration (too little alginate)

(2) Something in the mixture being a chelating compound that absorbs calcium, preventing alginate from gelling to full strength.

I would check the concentration of the alginate bath, and maybe up the calcium in the mixture to help form a more firm skin.

Alan_Cohen_27014

I have been trying to make the caviar out of fruit juices but can't seem to get the proper shape, they are more oval shaped rather than circular. Any suggestions.

David_C_Hensley_34865

When I first started making the caviar sized droplets, I had the same problem.

You may be dropping them too low for them to properly shape themselves. You'll need enough distance to allow gravity to do the work. Try dripping your caviar from just a couple of inches above your alginate solution, and see if that helps.

ipreferale

The other that I have noticed that is that if the setting bath and or what you are trying to make are too cold they form odd shapes. I allow both of them to come to room temperature before using.

Alan_Cohen_27014

Thanks I will try both