Ingredients
- 2 cups water
- 1 3/4 cups raspberries
- 1 tablespoon sugar
Additives
- Calcium salts 1/2 tsp
- Sodium alginate 1 sachet (2 g)
Steps
DIRECTIONS
1. Using a hand blender or an eggbeater, dissolve the sodium alginate in 2 cups of water. Refrigerate for 15 minutes.
2. Puree the raspberries and sugar with the calcium lactate in a blender.
3. Using a measuring spoon, delicately deposit small quantities of this raspberry puree into the sodium alginate bath. Set aside for 3 minutes.
4. Pick up the ravioles with a pierced spoon and rinse them in a water bowl.
1. Using a hand blender or an eggbeater, dissolve the sodium alginate in 2 cups of water. Refrigerate for 15 minutes.
2. Puree the raspberries and sugar with the calcium lactate in a blender.
3. Using a measuring spoon, delicately deposit small quantities of this raspberry puree into the sodium alginate bath. Set aside for 3 minutes.
4. Pick up the ravioles with a pierced spoon and rinse them in a water bowl.
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