This second version of my Molecular Apple Pie, I want to show you that there are two different ways to make the Goldschlager Orbs. In Version 2, making the mixture with Sodium Alginate and using the Calcium Lactate Bath makes for more well rounded orbs with the perfect shape, however in Version 1 the outer skin of the orb is more thin and allows for a greater amount of liquid to spill out once popped. Differences from Version 1 are bolded.
Experiment: Give the always-delicious Apple Pie a molecular twist.
Why? To show how a simple molecular application can transform a dish completely. Same great flavors with a new, edgy, impressive look.
Instead of a traditional crust, we’ll be using lacy asiago crisps to give the dish its crunch and savory flavors. Who doesn’t love apples and cheese together?! Layered between the asiago crisps are caramelized apple rings stacked, and topped by the gold-flecked, delicate Goldshlager Orb. This unique and captivating orb is the molecular addition to this dish, and while it holds its shape well, once your fork digs in, the orb skin will pop and the cinnamon flavors left from the Goldshlager will drizzle down over your modern apple pie.
Ingredients (for serving size of 2):
Wedge of aged asiago cheese
2 tablespoons butter
1 tablespoon vanilla bean paste or vanilla extract
3 tablespoons brown sugar
2 cups Goldshlager (can be replaced with cinnamon apple cider or chai tea)
1 teaspoon cinnamon
5 grams Sodium Alginate
5 grams Calcium Lactate
optional: edible gold glitter (usually used for cupcakes)
Calcium Lactate Bath- With a hand blender mix 2 cup water with 5 grams Calcium Lactate, until powder is dissolved. Pour into a deep, flat bottomed pan and set aside.
Asiago Crisp- finely grate the asiago and form into sparse round piles on a non-stick cookie sheet. Bake at 350 for 20 minutes or until cheese is completely melted and before it browns. Remove from oven and let cool for at least 15 minutes.
Sauteed Apples: slice apples into rings and with a melon-baller, remove middle core section. Over medium heat in a large pan, mix together butter, brown sugar, vanilla bean paste, 1/2 cup Goldshlager, and cinnamon. Add in apple rings, and cook for 20-25 minutes or until semi-soft, flipping frequently.
Goldshlager Orb: Mix 1 and 1/2 cups Goldshlager with 5 grams Sodium Alginate in a saucepan with a hand blender and bring to a boil. Instantly emove from burner (unless you want to cook all the alcohol out of the Goldshlager) and set aside for 10 minutes. With a deep spoon (1/2 tsp or 1 tsp size usually works best) take a spoonful of the Goldshlager mixture and slowly submerge into the Calcium Lactate Bath until surface of mixture is completely covered than slowly tip the forming orb out of the spoon. Make at least 4 more, so that you’ll have a choice of which orb to plate should 1 or 2 form less than perfect. Plus, you don’t want to waste that Goldshlager, do you?!? ;) Let the orbs set for about 5 minutes. Right before you plate your orb, transfer it to a water bath (bowl of water) with a bored spoon, for a quick dip to rinse off any excess calcium lactate.
Plating- Layer the asiago crisps and apple rings until a full apple is stacked on each plate. With a bored spoon, carefully transfer a Goldshlager Orb onto each modern apple pie. Drizzle extra sauce from caramelizing the apple around the outside of plate. Optional garnish: Add a little edible gold cupcake glitter to the top of the dish and serve up this impressive dessert!
Conclusion: In Version 2, making the mixture with Sodium Alginate and using the Calcium Lactate Bath makes for more well rounded orbs with the perfect shape, however in Version 1 the outer skin of the orb is more thin and allows for a greater amount of liquid to spill out once popped.
WHICH VERSION DO YOU LIKE BETTER?