Dragon Fruit Ravioli

Ingredients

• 2 dragon fruit
• Water
• 5g Sugar
• 1.3g sodium citrate
• 1.8g Sodium Alginate
• 5g calcium chloride or calcium lactate
• 35oz Water

Steps

1. take the flesh of 2 dragon fruits and puree then strain. measure 8.8 oz of juice and add water to taste. and 5 grams sugar and add 1.3 grams sodium citrate. then blend 1.8 grams of sodium alginate into mixture. next take 35 ounces of water and add 5g calcium salt and mix

lastly spoon dragon fruit mixture into calcic bath

 

 

Egg Nog

Ingredients

• 1 egg
• 1 tablespoon sugar
• 2 tablespoons brandy
• 2 tablespoons dark rum
• 1/2 cup + 2/3 cup milk
• 2?3 cup water
• 1 tablespoon nutmeg or cinnamon

Additives

• Soy Lecithin 1 sachet (2 g)

Steps

1. In a shaker, add the egg, brandy, rum and sugar and shake well.
2. Pour into a glass, cup or mug and add the milk. Reserve.
3. In a bowl, add 2/3 cup of water, 2/3 cup of milk, 1 tablespoon nutmeg or cinnamon and the soy lecithin.
4. Using a hand blender or an eggbeater, produce a good quantity of foam.
5. Spoon foam on top of the egg nog.

 

Coconut air

Ingredients

• Water 80ml
• Sugar 20 grams
• Star anise 2
• Vanilla pod, split 1
• Coconut cream 50ml
• Lecithin 1 gram

Steps

Make a sugar syrup by heating the water with the sugar, star anise and vanilla. Cool down then add the coconut and the lecithin. Foam with a stick blender. Served with chilled rhubarb soup with rosewater spheres.

 

 

Raspberry Ravioles

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.