Pasta Course-Mango Ravioli and Cantaloupe Caviar
A pasta course featuring no pasta and prepared at the table I was worried how it would come out but I was pleasantly surprised. Created using a chemical reaction between sodium alginate and calcium chloride which cause liquids to form a skin, the ravioli and caviar held the taste of mango and cantaloupe very well and were such interesting food that the dish came out very well.