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Coffee and Milk Foam

A simple coffee and milk foam that can complement many desserts for a modernist twist. Made light and airy with an  ... CONTINUE

Swiss Meringue Freeze-Thaw Stable

A convenient swiss meringue that is freeze-thaw stable so it can be frozen to be used later when needed, thanks to  ... CONTINUE

Coconut Mango Foam

An easy and delicious culinary foam with tropical flavors made with an iSi Whip, one of my favorite tools in the ki ... CONTINUE

Jerusalem Artichoke Foam with Porcini Powder

Another great application of the versatile iSi Gourmet Whip. A delicious airy soup made of Jerusalem Artichokes and ... CONTINUE

Prosciutto Chips, Onion Foam, Roasted Brussels Sprouts

Crispy and translucent Prosciutto chips that can be used as a base for a wide variety of canapés or as a garnish.  ... CONTINUE

Ultra-light Tempura with iSi Whip

The iSi Whip isn’t just for whipped cream or foams; it’s also a great way to make airy batters as you’re goin ... CONTINUE

Black Sesame Microwave Sponge Cake and Miso

Did you know that you can make the fluffiest sponge cake in just 40 seconds in your microwave? Thanks to molecular  ... CONTINUE

Mango Coconut Foam Soup

This mango coconut foam soup is rich, airy and just a bit spicy. Since it’s a culinary foam instead of a traditio ... CONTINUE

Potatoes and Peas with Smoked Cheese Foam

This was one of my favorite dishes at Radio restaurant in Copenhagen. Perfectly cooked potatoes, delicious peas and ... CONTINUE

Apple Caviar with Banana Foam

The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or d ... 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  ... CONTINUE

Olive Oil Foam

The olive oil foam is a great innovative way to incorporate olive oil with a different texture to any dish. The oli ... CONTINUE