Yogurt Ravioles – Molecular Gastronomy recipe



Dissolve the sodium alginate in 2 cups of water with a hand blender or an egg beater. Refrigerate for 15 minutes.Dissolve the calcium lactate in the milk with a spoon and mix in the yogurt.
Using a measuring spoon, deposit small quantities of this yogurt into the sodium alginate bath. Let sit for 3 minutes.
Pick up the ravioles with a pierced spoon and rinse them in a water bowl.
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