Liquid Pea Ravioli.

Hungry In Hogtown

Billy Wilson’s superior performance at NWRBC last October won him the title. His signature drink - “espresso caviar” sure generated a lot of interests.

I had been surfing the net to figure out how it was made. From what my understanding is, that you need to mix espresso shots with the sodium alginate solution, then use a syringe and drop-by drop this solution into a soup of calcium chloride. The chemical reaction will form a thin layer outside of the espresso/sodium alginate solution, within a minute, you will have those little espresso caviars. Here is a video clip shows how it is done.

There are many possibilities, different flavors and different shapes. You can do tea, juice, chocolate or whatever, into shapes of a sphere or noodles. Even Anthony Bourdain was impressed with this liquid pea ravioli.