This creamy, tropical dessert is a modernist custard from pastry Chef Russell Karath that’s incredible. Great application of Kappa Carrageenan to make custard and carbonation with an ISI Whip to make carbonated calamansi gel. Garnished with cilantro to spice things up a bit.
Chef Digilio improvises a new potential dish for his new menu based on an idea he had in mind. A large raviolo made with porcini mushroom pasta (jellified porcini mushroom reduction), filled with marinated raw prawns and shallots, and juice of roasted tomatoes, red peppers and green onions as the sauce.
The combination of crunchy and sweet basil leaves with lemon zest sorbet is very refreshing and delicious. Fresh basil leaves are covered in a thin layer of meringue (made with Methyl Cellulose and Xanthan Gum) and are dehydrated for a couple of hours to make them crispy. Perfect!
This simple but delicious Olive Oil “Butter” and Balsamic Vinegar Gel recipe is from molecular gastronomy Chef Michael Elfwing of Senses at the Hilton Kuala Lumpur. The olive oil “butter” is not only innovative but it is also much healthier than butter because it is made with just extra virgin olive oil and Glice.
The instant noodles are formed in front of the diner eyes by injecting a pea and parmesan mix into a hot saffron consommé using a syringe. As the liquid gets in contact with the hot consommé, it jellifies forming the noodle. The saffron consommé is then sprinkled with Morel mushroom dust.
This hot Baileys ice cream is made using methyl cellulose, a hydrocolloid that has the ability to gel when heated and melts when it starts cooling. This molecular gastronomy ingredient allows us to create the illusion of serving hot ice cream that melts on the plate like regular ice cream but with the opposite temperature change.
These original saffron tagliatelle of consommé are another molecular gastronomy creation of Ferran Adria and El Bulli team. The delicate aroma of saffron and crystal clear pasta will delight your diners. This dish is not only visually appealing but also tastes great.
The arugula terrine is made of jellified arugula water using agar agar as the jellifying agent (agar gelification). It is very easy to make and you’ll still surprise your diners with this molecular gastronomy salad.
The balsamic vinegar is transformed into small jelly balls using agar agar and the cold oil spherification method. The cold oil spherification method consists of cooling droplets of a hot agar solution below 35 ˚C (95 ˚F) by releasing them in cold oil using a syringe or pipette.
The arugula spaghetto is a 2 meter (6 feet) spaghetto or noodle made of jellified tomato soup using agar agar as the jellifying agent. It is very easy to make and it only requires a syringe, PVC tubes and agar agar. The agar agar spaghetti technique was created by Ferran Adria and El Bulli team.