Custard Ravioles
Preperation: 30 minutesCategory: Spherification
Reviews: 6 Views: 15388
Custard ravioles, excellent with fruits.
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Ingredients
- 2 cups water
- 1/4 cup milk
- 2/3 cup custard
Additives
- Calcium salts 1/2 teaspoon calcium lactate
- Sodium alginate 1 sachet (2g)
Steps
- Dissolve the sodium alginate in 2 cups of water with a hand blender or an eggbeater.
- In another bowl, dissolve the calcium lactate in 1⁄4 cup milk, stirring with a spoon for 2 minutes.
- Add custard and mix.
- Using a measuring spoon, delicately deposit small quantities of this custard 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.
Comment (1)
First try with this. I modified the recipe a bit; It was a total fail. Here's my notes: 1. It was fun to make this!!! 2. Vanilla pudding does not make a good sub for custard. The taste was great, but it looked more like snot then ravioli. (This was probably the main reason it failed) 3. Make sure you alginate bath is very cold!! The first time I put the mix in the alginate bath, they did not come together. 15 minutes in the refrigerator is not enough unless you add ice. The second time I tried putting the mix in the alginate bath, I put the bowl in another bowl with ice and salt to quickly bring down the temp. They formed nicely. The pudding substitute did not have the right consistency to hold together, though.
