Ingredients:
500g Ravioli
Mango Puree
2.4g Algin
Bath 6.5g Calcic
1000g Bottled water
Method:
Mango Ravioli Base Mix
In a blender mix Algin with 1/3 of Mango Puree
Add rest of Mango Puree and mix well
Strain and keep in the fridge.
Calcic bath
Dissolve Calcic in the water
Put this mix in a container to a depth of about 5cm.
Mango Ravioli
Fill a hemispherical spoon with the Base Mix and gently spoon into the bath
Leave ravioli in bath for 2 min
Remove with a slotted spoon and gently rinse in a bowl of cold clean water
Strain and serve immediately