Top Menu Right My Account View Cart
Filter Recipes By

Beetroot, Dark Chocolate, Raspberry and Black Olives

With scientific food pairing you can add some surprising ingredients to take your traditional dessert to a whole ne ... CONTINUE

Charcoal, Ashes and a 64º Egg

This deliciously strange dish will have the whole table talking. Simple and creative, the edible charcoal made from ... CONTINUE

Creamy Kuzu Parmesan Gnocchi with Pea Water

This melt-in-your mouth gnocchi, perfectly contrasted with the delightful saltiness of Parmesan cheese and sweet pe ... CONTINUE

Black Sesame Microwave Sponge Cake and Miso

Did you know that you can make the fluffiest sponge cake in just 40 seconds in your microwave? Thanks to molecular  ... CONTINUE

Parmesan Spaghetto Recipe

This is an extraordinary molecular gastronomy recipe from Ferran Adria and El Bulli team. The Parmesan Spaghetto is ... CONTINUE

Liquid Olives Recipe

This molecular gastronomy recipe is another creation of Ferran Adria and el Bulli team. This is one of the first re ... CONTINUE

Cocktail IN an Ice Sphere

Bored of serving your drinks on the rocks? Why not try in the rocks? A new presentation used by some of the most in ... CONTINUE

Disappearing Transparent Ravioli

Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in 2009 ... CONTINUE

Balsamic Vinegar Pearls Recipe

The balsamic vinegar is transformed into small jelly balls using agar agar and the cold oil spherification method.  ... CONTINUE

Strawberry Spheres with Ground Pepper

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

Olive Oil Foam

The olive oil foam is a great innovative way to incorporate olive oil with a different texture to any dish. The oli ... CONTINUE

Olive Oil Powder

The olive oil powder is one of my favorite molecular gastronomy powders created with Tapioca Maltodextrin. This rec ... CONTINUE

White Sangria in Suspension

A delicious, refreshing and incredibly smooth and velvety sangria with suspended fruit and mint leaves at different ... CONTINUE

Hot Infusion Siphon Cocktail – Lavender, Galangal, Jasmine

Make hot cocktails at the table with the Hot Infusion Siphon! Go beyond the traditional Hot Toddy! The Hot Infusio ... CONTINUE

Aperol, Rosemary, Honey, Scotch Paper and Gel Cocktail

A fantastic edible cocktail combining two molecular mixology techniques: cocktail papers and cocktail gels. The str ... CONTINUE