Espresso Pasta & Foam with Chocolate Sponge Cake
This espresso and chocolate dessert combines three techniques developed by Chef Ferran Adria at el Bulli: gel pasta ... CONTINUE
A twist on the traditional Hollandaise sauce perfectly cooked sous vide at 65 °C (149 °F) and aerated with an iSi ... CONTINUE
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
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
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
The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or d ... CONTINUE