Get out your lightning globe and your Jacob's Ladder. Using a "molecular mixology" style, Jaime Boudreau offers a recipe that brings out the mad scientist in all of us: caipirinha ravioli or, simply, "caipiroli".
- 200 mL cachaça
- 100 mL lime juice
- 100 mL simple syrup
- 4 drops green food coloring
- 2 ¼ tsp sodium alginate
- Place all in a glass container
- Blend with an immersion blender
- Fill a deep spoon with the mixture
- Lower into a calcium chloride bath
- Leave for ~ 2 minutes or until a skin forms around the “ravioli”
- Rinse off with cold water and refrigerate until ready to serve
Oh, you mean you don't know how to make a calcium chloride bath? Well, here you go: It's just two tsp calcium chloride and 250 mL water
Thankfully, no flux capacitor is required.
UPDATE: Some photographic goodness via Flickr: