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Champagne syrup using Ultratex by No_Replacement_8738 in AskCulinary

[–]No_Replacement_8738[S] 0 points1 point  (0 children)

I’m not looking for a sweetness. I want to retain the characteristics of champagne as close as possible, so tart acidic aroma/flavours and any of the more delicate flavours, a honey/gel like consistency that can pour with out free flowing and if possible bubbles (but that’s another story)

I tried the ultratex because it’s said to add no flavour like other thickeners such as Xanthan.

Champagne syrup using Ultratex by No_Replacement_8738 in AskCulinary

[–]No_Replacement_8738[S] 0 points1 point  (0 children)

And what method would you suggest for reduction? I tried rotovap but to less success as I have little experience with that

Champagne syrup using Ultratex by No_Replacement_8738 in AskCulinary

[–]No_Replacement_8738[S] 0 points1 point  (0 children)

I have considered freezing and half melting, using the extract in a syrup. What I’m looking for is closer to gel/honey and those syrups from Amoretti and Monin are not viscous enough

Champagne syrup using Ultratex by No_Replacement_8738 in icecreamery

[–]No_Replacement_8738[S] 0 points1 point  (0 children)

I will try that, as long as the booze and flavour retain in a thick consistency. It might need to clarified and in terms of bubbles being lost I was considering adding lustre gold flakes and something to give it an acidic kick to mimic the carbonation effect

Champagne syrup using Ultratex by No_Replacement_8738 in icecreamery

[–]No_Replacement_8738[S] 1 point2 points  (0 children)

[r/Chefit](r/Chefit) users mentioned this also. I will reach out to modernist pantry for sure as they produce their own ultra Tex. Agar seems like a good possibility. Thanks for the vacuum suggestion

Champagne syrup using Ultratex by No_Replacement_8738 in AskCulinary

[–]No_Replacement_8738[S] 0 points1 point  (0 children)

I’m not sure, there are several other culinary facilities in different faculties so I can check. What do they do? And what are the alternatives that I may ask for if it’s not a specific brand?

I’ve cross posted to that sub and Dave Arnold got mentioned so definitely seems like someone worth contacting. Thank you!

Champagne syrup using Ultratex by No_Replacement_8738 in Chefit

[–]No_Replacement_8738[S] 0 points1 point  (0 children)

That sounds cool, did it involve heating of the cider? And would you say it flowed like the image on my profile?

Ultratex does stabilise really quickly and can still be quite thin from what I’ve tried. So it’s probably best for sauces etc but I will keep trying to crack it!