Transparent Ravioli concept (Molecular Gastronomy EASY & QUICK recipe)

Do you want a quick & easy molecular gastronomy recipe? Well, here it is! Enjoy this concept for Transparent Ravioli, or some may call them Pierogi… Name doesn’t matter, what matters is the idea and the clear ravioli dough recipe (which is down below in the description).
*Disclaimer* This is not an ElBulli recipe for transparent ravioli, if you are looking for that specific one. But, don’t worry! I’m expecting the last ingredient for that Ferran Adria’s famous dish any time now and, obviously, the video on that will be coming soon. :)

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Here’s the recipe for TRANSPARENT RAVIOLI dough:
- 300 ml Vegetable Stock
- 200 ml Water
- 1.2 g Gellum Gum (I use this one: https://amzn.to/2XhRnpk )
- 8 g Agar Agar (I use this one: https://amzn.to/3eubuqe )

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Видео Transparent Ravioli concept (Molecular Gastronomy EASY & QUICK recipe) канала Chef Rudakova