chamomile citrus ravioli
with vanilla foam & orange gel

Felt like messing around with molecular gastronomy today. I was aiming for an orange creamsicle deal here.

When you bite into the ravioli, a burst of chamomile tea pours out. The skin itself is made up of citrus juices. In order to achieve this affect, you need to mix the tea with calcium chloride and freeze it in a mold. Then, while it’s still frozen, carefully submerge it in the sodium alginate to create a skin around the tea. When the tea defrosts, it’ll become a liquid encapsulated in a skin of citrus juice.