Apple Juice

Hi. I've tried to make spheres with commercial apple juice using the amounts described in the course but they failed to gel until I tripled the amount of Calcium Lactate Gluconate. They they formed jelly like blobby things that were pretty flat. Is apple juice too acidic? Cheers

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Tony_McCarthy_33672

And also...how long does the Sphere Magic take to get clear? Does it need to be completely clear? Thanks.

Tony_McCarthy_33672

Not Pretty.

Brendan_Lee_56950

I suspect commercial apple juice is going to vary greatly between brands so I would say at minimum invest in a few litmus test strips to gauge the pH of the juice and then work from there. Also, if things turn out flat it is likely that the juice is not dense enough to form nice spheres compared to the sphere magic bath. Try thickening the liquid a bit and see how that works for shaping the spheres.

Chris_Young_80640

Are you doing direct or a reverse spherification?

I doubt that the juice is so acidic that this is the problem. I'm more concerned about there being ingredients in your apple juice (preservatives for example) that could interfere with hydration and gelling.

Tony_McCarthy_33672

Hi Guys. Thanks for the comments. Chris, it was an attempt at Reverse spherification.The ingredients listed are just reconstituted apple juice - 99.9%, Food Acid (citric acid), Vitamin C,Flavour and colour. Brendan, I'll try the litmus test if I can find some paper. What would be best to thicken the juice?.I'm in Australia so perhaps our fruit juices are different. Cheers and thanks again.

And

also...how long does the Sphere Magic take to get clear? Does it need

to be completely clear? Thanks. - See more at:

http://forum.chefsteps.com/discussion/835/apple-juice#sthash.iJVTM9Gn.dpuf

prince_of_porcelain

I know I've seen commercial juice with calcium lactate in the ingredients. I think it was mango. I would think that would inhibit any type of direct spherification.

GaryT_92514

Tony, I've managed reverse spherification using freshly-juiced Granny Smith apples, but the solution did need thickening (Xanthan) to work. I tried adding some sugar to the mix, and on another occasion Apple Schnapps, both of which worked (although the Schnapps was more fun - miniature spheres floating in schnapps in a martini glass). At least if you juice you know what you're getting...

Brendan_Lee_56950

Like @garyt says I would go with xanthan to thicken it a bit.

Chris_Young_80640

@Tony — Agree that slightly thickening the juice is the thing to try.

tshewman

@Tony, Below is an attempt using apple juice (not commercial however). I cooked the apples in an apple pie spice before juicing. Cooked briefly in a simple syrup with the calcium lactate gluconate. Used reverse spherification and served warm with anglaise and cheese. The cheese and ice cream combo was something I was given as a child so it hit on a few memories. The sphere served warm was very nice. Would recommend trying with some simple syrup and check the label. I was quite amazed how easy these were (first time I've frozen spheres-usually scoop/dip and create the sphere). Frozen much easier and will likely keep easier as well. :-)