Hi
I made a yoghurt ravioli using reverse spherification
1, Created an alginate bath with 2g of alginate dissolved in 400 ml water.
2. whisked yoghurt to a thick consistency (whole milk). I did not add any calcium to this yoghurt.
3. Made a chutney of tamarind and date mixture (highly viscous and dense reddish brown solution)
4. spooned a little yoghurt, added droplets of the chutney and topped up with some more yoghurt
5. Dropped the mixture in the alginate bath
I had two problems with this
1. The yoghurt sphere sank to the bottom, being viscous enough, which was alright. But while taking out, to be put in a water both more often than not, popped, either while taking out of the alginate bath, or taking out of the water bath.
Could it be that, I should have added calcium to the yoghurt mixture, or perhaps undercooked the raviolis? Since I was using reverse spherification, I reckon that I don't need to worry about the ph. Any guidance would be much appreciated..!
Thx
prasad
