I recently purchased some food additives and was really excited to give them a go this evening. I am semi-familiar with the concept of reverse spherification, did some reading and watched some videos before attempting it. I failed....4 times...and I have no clue why. I am using a ratio of 5g alginate to 500g water (about a litre), I blitz it in my blender, let it rest for 1/2hr, spoon out about a teaspoon of a calcium rich product (I have used milk and cream) and drop it in the bath. The main problem is the sphere walls seem to be really thin; they spherify, albeit somewhat flat and when i try to scoop them out they split and ruin the alginate bath. Does the milk/cream need to be thickened prior to dropping them into the alginate?
any tips would be greatly appreciated.