Classic Caesar Dressing Sphere

jbriere1022

Today I tried to create a caesar dressing sphere in a agar and LBG bath. I was originally going to attempt to do reverse spherification but I was told that the texture of the dressing and ph would make it difficult for me to get the results I am looking for. With help form Chef Crilly I turned to the LBG/Agar bath for more promising end result. I did a few different trials slightly changing up the percentages of the baths. The percentages of the baths are as follows #1- .8% agar/ .1% LBG, #2- .9% agar/ .15% LBG, #3- 1.% agar/ .2% LBG. Now i realize that the difference in these are minimal but I wanted to have more than one trial to test anyways. I froze the dressing in molds and warmed the baths up to a little above room temp and let them sit for a few minutes. when I went to place my frozen molds in the bath the exterior immediately started to deteriorate. I attempted to carefully baste the bath over the top of the sphere. I had no such luck in retaining the texture/shape of the mold what so ever and ended up with a caesar flavored bath. This leaves me at several conclusions, one being my percentages/math is off, or two that the style sphere I am looking to create will need a different style bath. The caesar dressing ingredients were nothing out of the normal, classically made with an emulsion (yolks/garlic/anchovies/lemon/grated parm/oil/water/ apple cider vin/ mustard/ S&P). If anyone has any ideas, suggestions, or advice i'd be very glad to hear any thoughts on this current project. Much thanks!
-Jake

Brendan_Lee_56950

I had the same problem when I attempted this several months ago, I tried regular and reverse spherification but ended up giving up on it but I have learned a lot since then so I am curious to see what the folks here recommend. Mine fel apart exactly the same as yours did, it was quite frustrating.