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Carrot, Orange & Mango Spheres with Rose Crystals

A refreshing liquid sphere made with Frozen Reverse Spherification that bursts in the mouth releasing a delicious juice blend of sweet carrots, zesty orange and ... CONTINUE

Liquid Parmesan Gnocchi and Mushroom Infusion

Molecular gastronomy Chef Jordi Cruz demonstrates a creative use of spherification to separate two broths in one delicate dish. This modernist recipe consists of liquid ... CONTINUE

Strawberry Spheres with Ground Pepper

A simple spherification recipe to make strawberry spheres that explode in the mouth! Great for kids and very versatile. Watch video! ... CONTINUE

Plum Caviar with Basic Spherification

Learn how to make plum juice caviar with the Basic Spherification technique. The little spheres will burst in the mouth releasing a delicious plum juice. ... CONTINUE

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

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 drinks. Pair it with strawberry ... CONTINUE

Yuzu Cilantro Spheres

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

Carbonated Mojito Spheres

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