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Coffee and Milk Foam

A simple coffee and milk foam that can complement many desserts for a modernist twist. Made light and airy with an  ... CONTINUE

Color Changing Gin & Tonic w/ Blue Ice

Color changing cocktails? Blue ice? Add a twist to your cocktails with butterfly pea flowers! Unleash your creativi ... CONTINUE

Melty Cheese with Flavorful Dry Aged Cheeses

Have you ever tried melting hard or semi-hard cheeses such as Parmesan, Gruyere or aged Gouda? If you did, you prob ... CONTINUE

Modernist Caramel Cream

A simple but irresistible smooth caramel cream made with Iota Carrageenan and Kappa Carrageenan. ... CONTINUE

Olive Oil Noodles with Rose Extract

Inspired by molecular gastronomy Chef Jordi Cruz, the olive oil noodles will blow your mind with a unique flavor co ... CONTINUE

Swiss Meringue Freeze-Thaw Stable

A convenient swiss meringue that is freeze-thaw stable so it can be frozen to be used later when needed, thanks to  ... CONTINUE

Goat Cheese, Bronte Pistachios and Strawberries

The tang of the goat cheese combines beautifully with the tartness of the strawberries, milk and white chocolate cr ... CONTINUE

Edible Lipstick – Raspberry

Edible lipsticks are fun and easy to make. First introduced in modernist cuisine by Chef Jordi Cruz at his 2 Michel ... CONTINUE

Port Fluid Gel

A solid and a liquid at the same time? A gel that behaves like a thickened liquid? Fluid gels are a great modernist ... CONTINUE

Pineapple Glass

The pineapple glass is a thin, glossy and flexible sheet made with Pure-Cote B790 that can be used to wrap other in ... CONTINUE

Candied Lemon Frost, Violet Ice Cream, Yogurt Snow, Flowers

From 2-star Michelin Chef Jordi Cruz, an elegant dessert with floral flavors. The perfect final note for any meal.  ... CONTINUE

Blown Sugar / Isomalt Sphere Filled with Smoke

World's Best Pastry Chef Jordi Roca uses blown sugar spheres for a dramatic presentation. Learn how to make a blown ... CONTINUE