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Calcium Spherification

HappyValleyChow_33644

So I have been tossing around this idea since St. Patricks day of doing a Irish Car Bomb Spherification. I intended it on being a Guinness sphere w/ Bailey's caviar and a irish whiskey foam. The Guinness spheres turned out great, as well as the whiskey foam. But, I ran into a problem with the Bailey's caviar basically curdling. Is it because of the calcium content in the Baileys?? Would the solution be adding some kind of sequestrant? Any advice would be appreciated, since I'm kind of stuck on how to do this. Thanks!

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Comments

HappyValleyChow_33644

Alright thanks guys, I'll mess around with it and let you know if I have any luck.

Chris_Young_80640

@HappyValleyChow — The alcohol content of the Bailey's will definitely causes problems with direct spherification. It *may* work with reverse or frozen-reverse spherification, although the holding period is likely to be relatively short.

Tim_Sutherland_52834

I recall reading somewhere here (@chris I think) the high alcohol of the Baileys may also be causing an issue.

Try doing a different method with the Baileys and form a soft solid gel with a gelling agent (agar, etc) that you place in the Guinness.