Spherical peas
For the pea juice:
- 300 g extra fne frozen peas
- 375 g water
- Put the frozen peas in the blender.
- Bring the water to the boil and add the peas.
- Shred the peas with the water to obtain a juice.
- Strain in a superbag.
- Keep in the fridge.
For the spherical pea ravioli base:
- 500 g pea juice (preparation above)
- 2,4 g Algin
- Mix Algin with 1/3 of the pea juice in a blender to obtain an even mixture with no lumps.
- Add the rest of the pea juice and mix well.
- Strain and keep in the fridge.
For the Calcic bath:
- 6,5 g Calcic
- 1000 g water
- Dissolve Calcic in the water with a blender.
- Put the mix in a container to obtain a height of about 5 cm.
- Keep.
For the spherical pea ravioli:
- Fill a hemispherical spoon with the spherical pea ravioli base and pour the contents of the spoon into the Calcic bath.
- Leave the pea juice ravioli to cook in the bath for 2 min.
- When the 2 min are up take out the ravioli with the spoon with holes and submerge them in cold water to clean them.
- Strain the spherical pea ravioli, trying not to break them.