Molecular gastronomy-Mango ravioli
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@sqrleprle - That's the truth!
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isn't that just egg yolk... o-o?
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@patass00 hilarious
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its better if u used the inverse spherification
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you could hardly call that a ravioli
2 years ago 3
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hey do u have to use the sodium alginate? to gellify or whatever the puree first please respond it's greatly appreciated
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i am awaiting the arrival of my chemistry set. wondering if there is a way to fill the ravioli with something else? either with a syringe during the emulsification or after when it comes out. thoughts ?
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What do you call that liquid thing?
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great recipe! what's this song called?
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What an awful version of Edith Piaf's La Vie en Rose.
envyofthetown 2 years ago 11
1 cup mango puree + 1/2 teaspoon sodium alginate+ 30 seconds of agitation by an immmersion blender = half gelled mango
half gelled mango puree + 1/2 teaspoon calcium chloride in 2 cups water = free formed ravioli sphere
imagesofdying 3 years ago 6