Spherical Lemon tea

For the Earl Grey tea infusion
400 g water
16 g Earl Grey tea
20 g sugar

1. Mix the 3 ingredients cold and infuse in the fridge for 24 h.
2. Strain and keep.

For the Algin base
75 g water
1.5 g Algin

1. Shred Algin with the water in the blender to obtain an even mix.
2. Strain and leave to rest for 30 min.

For the Earl Grey tea spherical ravioli base
190 g Earl Grey tea infusion (preparation above)
60 g Algin base (preparation above)

1. Mix the two components with a beater and leave to rest for 30’.
2. Put in the freezer so that they are very cold when used, but not frozen.

For the Calcic bath
1000 g water
6.5 g Calcic

1. Dilute Calcic in the water with a beater.
2. Keep the mixture in the freezer so that it is very cold when used, but not frozen.

For the spherical lemon tea

1. Place a cube of frozen lemon juice in a hemispherical spoon 3 cm in diameter and fill with the Earl Grey tea spherical ravioli base.
2. Put in the bath of cold Calcic to obtain spheres.
3. Cook in the Calcic bath for 30 sec, take out the ravioli trying not to break them and pass through a bath of iced water.