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 and crunchy sea salt flakes. A true modernist cuisine experience!
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 sorbet, banana foam, Gruyere cheese or an apple martini. The little spheres will burst in the mouth releasing a delicious fresh apple juice.
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 molecular compounds in common. In this recipe we’ll be using Frozen Reverse Spherification to create the spheres.
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 acacia honey caviar with a delicious Fourme d’Ambert cheese and a small cup of black tea. Did you know that black tea pairs perfectly with acacia honey and Fourme d’Ambert? [...]
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 Iberian Ham.
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 dish from Cordoba in the south of Spain, is similar to a traditional tomato gazpacho but richer and smoother. In this recipe, strawberries are used instead of tomatoes to create a unique dish that it is then topped with Caviaroli olive oil caviar to add a magical touch.
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. The quality of the product is exceptional. It easily bursts in your mouth, excellent Spanish olive oil, great color and transparency and doesn’t need to be consumed immediately making Caviaroli very easy and convenient to use.
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 in an ISI Whip charged with CO2.
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 butter wrapped in sea water jelly).
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 St. Germain yet, you have to stop reading this now and you need to run to purchase a bottle right away. This liquor is so amazing that even people that [...]