Carbonated grapes with cognac.

Play with your food! Carbonated grapes

I’ve been having all kinds of fun with my ISI whip cream dispenser. Infusing milk (and later rum) with cacao essence from chocolate nibs was definitely a highlight. Here I’ve charged grapes.

Carbonated grapes with cognac.

Carbonated grapes with cognac.

I filled up the dispenser with grapes, added two jiggers of cognac, topped it off with water and charged it with two nitrous oxide cartridges. A couple of hours later I released the pressure.

Can you see the carbonation under the skin of the grape?

Can you see the carbonation under the skin of the grape?

Inside each grape were bubbles of carbon dioxide. The bowl was fizzing — food with sound! Biting into one is akin to pop rocks, but less aggressive. There is no flavour but sizzle on the tongue. The novelty caused me to really focus on my sense of taste. The fizz and flavour made me feel like I was eating a grape for the first time.

Can you see the carbonation under the skin of the grape?

Carbonated grapes for dessert.

The cognac became diluted with grape juice, which, considering the brand, was a bad idea. The next day I charged with kombuchya and that was delicious.

I’m doing this for dessert tomorrow, but with dragon fruit, which always seemed plane to me. I’m hoping carbonation will crank their flavour up.

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15 Comments on “Play with your food! Carbonated grapes

  1. I too did the carbonated grapes for my first isi experiment. I found them a tasty novelty. Try doing the fruit though without any liquid for better carbonation. You can also infuse fruit with other flavors. Dragon fruit might carbonate but I think because it doesn’t have skin the carbonation won’t last as long. They tasted mildly fermented to us so we immediately thought of sangria. I also carbonated tangerine sections and out them in tangerine margaritas which was very interesting.

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    • Awesome tip. Do you mean to say to carbonate the fruit without a liquid medium, or a dry fruit, such as raisin, in a liquid medium?

      The dragon fruit carbonated well. I didn’t like the result and there was no added flavor. I did mikan and grapefruit segments (separately) in flavored water. They carbonated well but I wasn’t a fan of the thick skin with the carbonation inside. The liquid was great, though.

      Do you ever do foams with your charger? I’ve been playing with variations on IlBuili’s savory cakes — very fun.

      I’d love to know how you’ve been using your charger!

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      • I got my isi for Christmas and I haven’t played with it much to be honest. I really want to try some soups and sauces. I did say to carbonate the grapes with no liquid. That’s the technique in modernist cuisine that I followed. Important was chilling the isi and the fruit. Tangerine has a thinner skin or rather membrane than most citrus so it worked well. I agree the thick skin would be a turn off. I wanted to try raspberries. I’ll be watching for more molecular posts. Let me know how the foams turn out. You might try experimenting with things like agar to create foams. Oh I did try yogurt in there and of course whipped cream. It just wasn’t terribly exciting.

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  2. This is crazy ingenious and I need to share this with my crazy food friends. lol. I feel like this MIGHT be safer than the liquid nitrogen grapes-in-a-blender shenanigans they did at our ice cream party. Bubbly grapes sounds like something different done relatively easily once you have the equipment. 😀

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  3. Pingback: Whoopie Pies: Prologue: Pressurised Chocolate | Made by Steven:

  4. What is this equipment you used to carbonate the grapes. Do you have any pictures of it in use. I am surprised the grapes don’t burst. Fantastic idea. You are obviously very creative. I would never have thought of doing that.

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  5. This made me happy. I had to reblog it. I now also have to follow you because anyone who comes up with something like this is someone I want to stalk.

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  6. I agree about the flavour of dragonfruit, but can imagine carbonation would work well! How complicated is it to freeze carbonated foods as well? We used to be able to get fizzy ice lollies which I believe used carbonisation in some way, and I loved them but obviously they weren’t generally popular as they got discontinued pretty quickly.

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    • I would guess your fizzy ice lolls had citric acid and soda in them and they were frozen quickly, before the reaction finished. (I did that when I made sorbet once, anyway.)

      🙂

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      • Hmm, I don’t think it was that, they weren’ t sherberty, they had actual bubbles that unfroze as you ate them with a very interesting sensation!

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