The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. Pair it with strawberry ... CONTINUE
Beetroot Meringue Puffs Filled with Olive Oil Foam
Savory meringue puffs have been served by molecular gastronomy chefs for a while. Chef Jose Andres used to serve a beetroot meringue filled with goat ... CONTINUE
The olive oil foam is a great innovative way to incorporate olive oil with a different texture to any dish. The olive oil foam is ... CONTINUE
Spicy Cinnamon Puff Filled with Foie Gras
This modernist meringue has an extraordinary combination of flavors and textures. The smooth and rich foie gras pairs incredibly well with the cayenne pepper, cinnamon ... CONTINUE
The Truffle of Sauce Grande, a delicious faux truffle of garlic foam with delicate garlic aromas, is a creation of Chef Digilio of La Vineria ... CONTINUE
Coconut Foam with Fruit Salad and Ginger
The coconut foam has become my favorite sweet foam. It is light, flavorful, has the perfect amount of sweetness and it is super easy to ... CONTINUE
The goat cheese foam is phenomenal. It pairs perfectly with olive bread, truffle honey, almonds and pears. ... CONTINUE
The buttery taste and lightness of this egg foam combined with a perfectly topped egg shell will make the perfect molecular gastronomy appetizer to start ... CONTINUE
The spinach foam or espuma can complement a wide variety of dishes. It can be served cold as a firm foam or warm as an ... CONTINUE
Potato Foam Gnocchi with Consomme of Roasted Potato Skin
Ferran Adria's potato foam gnocchi are served with a consommé of roasted potato skin, whipped cream and sea water jelly butter ravioli (a square of ... CONTINUE
This airy roasted bell pepper foam is made with the ISI Whip and it pairs well with vegetables. ... CONTINUE
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