Pea ravioli with crispy bacon

Either a reverse spherification or in this case a frozen half dome dipped in vege gel. A fun play on the traditional flavours of pea and ham soup. Vege gelatine is seaweed based and has a better mouth feel than leaf gelatine. 1g per 100mls of liquid to set and a dipping temperature of 27c. The bacon gives some texture and balances out the saltyness.