Aerated Apple Sorbet

Had a couple questions: Are the egg whites necessary? If you already have gelatin in it, why not just use that to foam the juice?

How come when you pull vacuum, the air bubbles get bigger? Is it because they expand as they try to leave the foam? If you pulled a vacuum completely would it turn back into a liquid?

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Afonso_Tito_de_Morais_164825

For the egg whites, I wouldn't say necessary, but I think it would mess with texture and stability, but it would probably still work without them.

As for the air bubbles, from my little experience with vacuum sealers, specially with sauces, the bubbles do get bigger as the air is trying to get pulled out, and if you stop the process half way you'd be left with a ton of air bubbles in the mixture, since they were on their way of getting pulled out of the bag completely, so that's probably why they do it.

brian_martin2001

Regarding the bubbles: the bubbles at normal atmospheric pressure are the size as they come out of the siphon. When you decrease the air pressure around them, i.e. a vacuum, they expand sure to the lack of air pressure around the bubble. It's you pulled a complete vacuum, yes it would revert back to a liquid, because all the gas would have been removed. It's the same principle Asia when the chefs use the vacuum sealer to de-gas a liquid, removing all air/gas from the mixture.

tangma27

Ah thanks for that!! Makes sense. I wonder if theres a different way to get bigger bubbles without the use of a vacuum sealer, any ideas? Like shaking the siphon more vigorously or adding more or less charges? Any ideas?

tangma27

Yeah I was thinking that about the egg whites but...idk why not just use a higher bloom gelatin then? Theres probably just..multiple ways to skin a cat?

brian_martin2001

No, unfortunately it doesn't quite work that way. Now you will get a decent texture if you just omit the vacuum altogether, it'll just be a denser. I left out the vacuum sealer, but there were no complaints with the final product (used strawberries). you could add sugar if you like, to decrease the freezing temperature.

brian_martin2001

I'm thinking that the egg whites are going to give the foamy consistency, which does have some integrity flaws. If you want to see this in action, take egg white only whip it into a meringue like consistency. If you then leave it alone, it will eventually start to liquefy. I believe the gelatin is simply there for the stabilizing effect when it gets cool, but not cold enough to freeze.

tangma27

Eye seee....Thanks brian! I was just wondering if there were any at home solutions but I'll just do it without it!