Mini Air Bread with Iberian Bacon & Caviaroli
Molecular gastronomy Chef Nandu Jubany delights us with incredible flavors and textures of Caviaroli olive oil caviar, air bread, smoky Iberian bacon, grated white truffle ... CONTINUE
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
These spheres burst in your mouth releasing a refreshing taste of yuzu, orange peel and cilantro. Yuzu and cilantro pair perfectly as they have similar ... CONTINUE
Honey Caviar, Fourme d’Ambert, Black Tea
The honey caviar is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. In this recipe we are pairing the ... CONTINUE
Caviaroli Olive Oil Caviar with Prosciutto
Excellent way to start a meal with Caviaroli olive oil caviar by Ferran Adria on top of a slice of toasted baguette with Prosciutto or ... CONTINUE
Strawberry Salmorejo with Olive Oil Caviar
The Strawberry Salmorejo with Olive Oil Caviar is a molecular gastronomy dish by Chef Artur Martinez from Capritx (1 Michelin Star) in Spain. Salmorejo, typical ... CONTINUE
Caviaroli: Olive Oil Caviar by Ferran Adria
The olive oil caviar from Ferran Adria is finally in the market after two years of research and it is commercialized under the brand Caviaroli. ... CONTINUE
The Carbonated Mojito Spheres are served at Minibar by molecular gastronomy Chef Jose Andres. The spheres are made using Reverse Spherification and they are carbonated ... 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
Spherical Pear Elderflower Martini Recipe
The pear elderflower martini is one of my favorite cocktails. It is made with pear flavored vodka and St. Germain liquor. If you haven’t tried ... CONTINUE
Melon Cantaloupe Caviar Recipe
This is a famous molecular gastronomy dish created by Ferran Adria that was introduced at El Bulli in 2003 for the first time. Melon Cantaloupe Caviar is made ... CONTINUE
Even though crème brulee is one of my favorite desserts, this was not the reason that triggered the molecular gastronomy exploration based on this classic ... CONTINUE
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