“Spherical” ravioli are made by inserting a small quantity of mango juice, thickened with gelatin sheets, in a citric acid-water solution. This makes a light film similar to that surrounding an egg yolk. Using the same method, Adrià created the spherical pea cream ravioli and the spherical coffee ravioli. For some months before the technique was revealed, no one was able to determine which method Adrià used to obtain this result.
