The Saffron Crème Anglaise with Coffee Air became one of my favorites! It is addictive and simple to make! The crème anglaise is infused with a delicate saffron aroma and topped with coffee air. This dessert idea is from molecular gastronomy Chef Alejandro Digilio.
Fresh oysters are combined with lychee, sage, grapefruit and lemongrass flavors. The lychee and sage flavors are incorporated into the dish by topping the oysters with lychee bubbles filled with sage vapor. The lychee bubbles are made using the fish tank air pump technique created by molecular gastronomy Chef Grant Achatz.
A delicious amuse bouche to start a meal. The crispy and salty Gruyere tuille pairs perfectly with the sweet candied apricots and coconut bubbles. The coconut bubbles are a creation of molecular gastronomy Chef Grant Achatz of Alinea in Chicago.
This Morel mushroom pasta with Morel air is one of my favorite dishes. The Morel mushroom’s delicate balance of earthy, nutty, and smoky flavors combined with a red wine reduction sauce is perfect. The Morel air adds a delicate touch that is hard to resist.
Molecular gastronomy meets Japanese cuisine in this variation of the classical seared tuna dish. The wasabi air is not as strong as I would like but it is still a nice complement to the dish.
These tasty seared scallops are served on a coulis of bell pepper, topped with tangy lemon air and complemented with braised shallots. The lemon air recipe is from Ferran Adria and El Bulli team.
This molecular gastronomy recipe created by Ferran Adria at El Bulli is absolutely delicious and easy to make. The parmesan air has a very intense parmesan flavor so if you love parmesan cheese you are going to love this recipe. Parmesan Solution 500 g (18 oz) grated parmesan 450 g (16 oz) water Parmesan Air [...]