The spherical mango ravioli is made with the basic spherification technique and is based on a simple mango puree. This is an easy recipe to follow even if you have not yet experimented with spherification. This is an easy to follow recipe even if you haven't experimented with spherification yet.
Ravioli Ingredients:
- 250 g (8.8 oz) of water - 250 g ( 8.8 oz) of water
- 1.3 g sodium citrate - 1.3 g sodium citrate
- 1.8 g sodium alginate (0.36%) - 1.8 g sodium alginate (0.36%)
- 250 g mango puree - 250 g mango puree
Calcium BathCalcium Bath
- 1000 g (35 oz) of water - 1000 g (35 oz) of water
- 5 g calcium chloride - 5 g calcium chloride
Preparation:
Start by preparing the calcium bath.Start by preparing the calcium bath. Dissolve the calcium chloride in the water and keep it in the fridge while you prepare the mango puree for the ravioli. Dissolve the calcium chloride in the water and keep it in the fridge while you prepare the mango puree for the ravioli.
To prepare the mango filling, start by Creating the mango puree using fresh or frozen mangos.To prepare the mango filling, start by creating the mango puree using fresh or frozen mangos. Add the desired sugar. Add sugar as desired.
Mix the sodium citrate with the 250 g of water.Mix the sodium citrate with the 250 g of water. Then mix the sodium alginate in the water using an immersion blender sodium alginate is Until The Completely dissolved. Then mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved. If this is your first time doing this, be aware That this May take longer than expected. If this is your first time doing this, be aware that this may take longer than expected.
Once the sodium alginate is dissolved, bring to a boil over high heat, stirring Constantly.Once the sodium alginate is dissolved, bring to a boil over high heat, stirring constantly. Remove from heat and let it cool at room temperature. Remove from heat and let it cool at room temperature. Once it is cold, mix with the mango puree. Once it is cold, mix with the mango puree. Let it rest for an hour to Eliminate some of the air bubbles created by the immersion blender. Let it rest for an hour to eliminate some of the air bubbles created by the immersion blender.
You are now ready to start Creating the spheres!You are now ready to start creating the spheres! Remove the bath calcium from the fridge. Remove the calcium bath from the fridge. Scoop the mango mixture with a tablespoon measure and half sphere. Carefully pour it into the calcium bath.
Scoop the mango mixture with a half sphere tablespoon measure and carefully pour it into the calcium bath. Leave the ravioli "cooking" for about 2 minutes in the bath and then calcium Carefully remove using a slotted spoon it.
Leave the ravioli "cooking" for about 2 minutes in the calcium bath and then carefully remove it using a slotted spoon. Then rinse it very gently with water to remove the calcium.
Immediately serve the jellification as the process continues even after removing the sphere from the calcium bath and will eventually convert into a solid gel in the magical sphere with liquid inside.
Serving suggestions:
- Sprinkle chopped pecans, coconut flakes if you like spicy or with some chopped chili peppers on top - Sprinkle chopped pecans, coconut flakes or if you like spicy with some chopped chili peppers on top
- Serve with coconut foam - Serve with coconut foam
- Serve on appetizer spoons or Chinese soup spoons - Serve on appetizer spoons or Chinese soup spoons
- Play with the egg yolk shape and serves it on the coconut coulis to resemble the sunny side up egg - Play with the egg yolk shape and serve it on a coconut coulis to resemble a sunny side up egg
- Serve with sticky rice - Serve with sticky rice
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