Question about spherification

We have been playing with rice pudding and making rice pudding creme brulee.

We had the idea of liquefying it and and the make them in to sphere and the topping them with cinnamon air. But i am was reading something about ph and calcium? will this work or is there any way to make this work before I try and make this?

Thanks

Tommy

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Melissa_36808

Is this kind of what you were thinking of? http://www.molecularrecipes.com/spherification-1/spherical-creme-brulee/

Tommy_Gunn_301097

very similar but it will be more milky since we will be using just the liquid from the rice pudding.

looking at this it looks like it will work even tho I kept reading ph balance and calcium will not let the sphere form, don't use tap water etc. thanks! I guess I will go ahead and try it. Will let you know what happens.

Thanks for the info!!!

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