This recipe is really amazing. We’ve been talking a lot of molecular gastronomy lately and we just started discussing phases. This ravioli is transparent because of a dissolving film that holds it together (a dissolving solid filled with liquid/solid). It can be filled with anything the chef pleases and the film dissolves once it is consumed. This allows a burst of flavor for the diner.
The ingredients used are some we are familiar with in the lab, like potato starch and soy lecithin. I have to say that the molecular gastronomy recipes are really creative, especially this one. I would have never though to make ravioli transparent, but some one did and they were actually able to succeed. I would love to try and make this, but it requires a molecular gastronomy cooking kit that is a little pricy.
What kind of food would you make with molecular gastronomy?