Home > Gelifications, Molecular gastronomy > See through ravioli

See through ravioli

By Chef Tali Clavijo

Yesterday I decided to test out one of the recipes from the Albert y Ferran Adria dvd. I set off to make the tomato and black olive ravioli using the two gelification agents: the agar agar and the gellan.

"the best for making gells in hot tempretures"

Click on image above to get it now

Click on image above to get it now

I set off to test if using these gelling agents in high temperatures will yield a strong enough gel to make ravioli, or dumplings with. I also set off to test various surfaces that would be best for the skimming part of the gellification process.

The beauty behind gellan is that it is a water-soluble polysaccharide produced by fermentation, which can be used alone or in combination with other products to produce a wide variety of interesting textures. In this experiment we will combine gellan with agar agar. Extremely effective at low use levels in forming gels, I used the LT100 high acyl gellan which forms soft, very elastic, non-brittle, and fluid gels.
What I needed for this experiment was water (500g), gellan (1.7g), and agar agar (4.3g).

The gelling agents

Once I got the measurements down I had to mix the ingredients together and whisk them before introducing the pot to the skillet. Note: it is important you don’t oversee this step because the gells need to be mixed in lukewarm water first.

Whisking it all together

Once you whisking the ingredients together you could place it on the stove top on medium constantly whisking until boiling.

Bringing the gelling agents to a boil

After you have dissolved all the agar agar flakes and the solution is boiling then you have to immediately transfer the gelatin onto a fate surface about 60cm x 40cm and spread to gelatin sheets .5 mm thick. you do this by skimming the gelatin off the top layer of your surface. Note: I tested various surface to do this step on and found that marble, aluminum, and granite surfaces work bests. I suggest you do not use a non-stick surface as the gel will slide and not firm up.

pouring the gel

The gel forming

I also tested pouring the gel on three other surface types.

Testing various surfaces

Once the gel is poured and skimmed off. I allowed it to cool at room temperature for about one hour. I also placed a skimmed sheet in the fridge for the same time.

After an hour had past I noticed that the get had formed a soft, very elastic, non-brittle, fluid gels.
The surface that was the strongest and most complete was on the aluminum surface (this was composed by a layer of aluminum foil. Once the gel was set I cut it into a circular shape.


Cutting with a pasta cutter

Circular gel

the circular gel

Transferring the gel to plate

Circular gel onto plate

Once I transferred the circular gel to the plate I prepared the tomato and fig infused mixture.

the circular gel on plate for prep

tomato and fig infused with lavender honey

Fig and tomato on gel

Once I got the fig and tomato on the gel, all I had to do was fold it.

Folding the gel

I made sure to bring the bottom end to the top end and make a nice pouch.

bringing the ends together

Fig and tomato ravioli

I garnished this dish with some nutella snow to produce a more well rounded texture and tasteful explosion.

garnishing with nutella snow

I also sprinkled some pink clay salt on top

Fig and tomato ravioli with nutella snow

The final presentation

fig and tomato ravioli with nutella snow

In conclusion the gellan did in fact produce a gel that was soft, very elastic, non-brittle, and fluid enough to make a ravioli. Also, the various surfaces tested proved that aluminum surfaces work best when using these particular gelling agents. Together the agar agar and gellan high-acyl produces amazing gels that can be moved around and molded to produces various shapes. When used on certain surfaces, such as aluminum, the gel forms at a faster and more stronger rate.

Feel free to send any questions to kombucha@me.com



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