Melon Cantaloupe caviar
250g Cantaloupe juice / 2g Algin
500g water / 2.5g Calcic
Mix the Algin with 1/3 of the melon juice and blend. Mix in the remaining 2/3, strain and set aside. Dissolve the Calcic in the water. Fill 4 syringes with the melon and Algin mixture. Expel it drop by drop into the Calcic base. Remove after 1 minute, strain and rinse the resulting caviar in cold water.

Spherical mango ravioli
250g mango puree / 1,250g water / 1.8g Algin
1.3g Citras / 5g Calcic
Blend the Citras with 250g of water, add the Algin and blend once more. Bring to a boil, allow to cool and mix with the mango puree. Blend 1000g of water with Calcic. Pour the contents of a dosing spoon full of the mango and Algin mixture into this Calcic bath, leave for 2 minutes and wash in cold water. Repeat until all of the ravioli are made.

Spherical tea ravioli
975g water / 16g Earl Grey tea / 25g sugar
50g lemon juice / 1.5g Algin / 3.25g Calcic
Mix 400g of water, the tea and 20g of sugar while cold and steep in the refrigerator for 24 hours. Strain. Combine the lemon juice with 5g of sugar and freeze in an ice tray. Blend the Algin with 75g water.
Dillute the Calcic in 500g water. Mix the tea infusion with the Algin base and allow to rest. Place in the freezer to chill but do not allow it to freeze.
Place a lemon cube in a 3cm dosing spoon and fill the rest of it with the tea base. Place in the Calcic bath for 30 seconds. Rinse the ravioli in cold water.