Inspired by Heston Blumenthal’s ‘Sound of the Sea’ dish, molecular gastronomy Chef Elfwing of Senses at the Hilton Kuala Lumpur created this delicious sea garnish to accompany the Red Gurnard with smoked potato puree. The sea garnish has edible sand, sea foam, Boston Bay blue mussels, a seared Scottish scallop, clams, butter cooked crab meat, French wild asparagus, rock chives, oyster leaf and maji leaf.
The Nutella Powder melts in your mouth instantly and releases the amazing taste and aromas of Nutella. Nothing better than Nutella with banana so here it is, Nutella Powder with Caramelized Bananas and Coconut Ice Cream. Sweet, sweet, sweet.
The honey handkerchiefs are a great artful way to add honey flavor to a dish. Wow your diners by adding some height, movement and crunchiness to your dessert.
The oil crumbs are crispy on the outside and melt in the mouth releasing a burst of flavor. In this case they were made with olive oil but they can also be made using coconut oil, walnut oil, almond oil or your favorite oil.
The crunchy and sour pickled radishes pair incredibly well with the creamy goat cheese foam and the strong concentrated flavor of the dried olives. The “natural” presentation surprises diners and makes it more interactive and fun to eat.
The dry caramel is a molecular gastronomy powder created with Tapioca Maltodextrin. This recipe, inspired by Grant Achatz at Alinea restaurant in Chicago, is based on the molecular gastronomy technique of converting a high-fat liquid into powder using Tapioca Maltodextrin.
The olive oil powder is one of my favorite molecular gastronomy powders created with Tapioca Maltodextrin. This recipe is based on the molecular gastronomy technique of converting a high-fat liquid into powder using Tapioca Maltodextrin.
Another technique of molecular gastronomy chefs is to convert liquids with high fat content into powder using Tapioca Maltodextrin. The powder melts in your mouth as soon as it gets in contact with your tongue. The sensation is pretty cool.