This awesome recipe (full instructions here) utilizes homemade ricotta cheese and wonton wrappers to make ravioli from scratch! Notice that they make the ricotta by using only lemon juice and whole milk, then letting it strain for a half hour.
What about the chemical makeup of ricotta cheese means that you only need whole milk and lemon juice? Why don’t you need rennet and the more complicated process that we followed to make mozzarella cheese in the lab?
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?