It's been a while but I dug out my Dewar and got some liquid nitrogen. Sa-weeet.
Not sure if replies on old posts are easily seen, so forgive the re-post. For Grant or anyone who can help:
I want to make a fluid gel cherry sorbet with gellan f that I will Flambee with kisch. For your cherry sorbet recipie with the black forest glen, if I add 1% gellan f of the pre-gellan weight do you think that would work? Maybe 0.025% sodium citrate and sodium hexaphosphate as well? I am guessing I can ommit the gelatin? Will the malic acid mess up the fluid gel? And I remember reading that calcium also helps improve the gelling - I assume the cherries have a high enough content or should I add some calcium lactate?
I can't source the cherries in your recipie and can't get fructose in time so I am going to puree some fresh cherries with a little black cherry soda, sugar and add some Tonka bean for good measure.
