The mozzarella balloons will definitely surprise your diners when they finally decide to puncture the mozzarella ba ... CONTINUE
Seared Ahi Tuna with Wasabi Air Recipe
Molecular gastronomy meets Japanese cuisine in this variation of the classical seared tuna dish. The wasabi air is ... CONTINUE
The arugula terrine is made of jellified arugula water using agar agar as the jellifying agent (agar gelification). ... CONTINUE
Seared Scallops with Lemon Air and Bell Pepper Coulis
These tasty seared scallops are served on a coulis of bell pepper, topped with tangy lemon air and complemented wit ... CONTINUE
The spinach foam or espuma can complement a wide variety of dishes. It can be served cold as a firm foam or warm as ... CONTINUE
Braised pearl onions are very tasty. Their sweet taste is a great complement to chicken or beef dishes. ... CONTINUE
Balsamic Vinegar Pearls Recipe
The balsamic vinegar is transformed into small jelly balls using agar agar and the cold oil spherification method. ... CONTINUE
The arugula spaghetto is a 2 meter (6 feet) spaghetto or noodle made of jellified tomato soup using agar agar as th ... CONTINUE
Potato Foam Gnocchi with Roasted Potato Skin Consomme
Ferran Adria's potato foam gnocchi are served with a consommé of roasted potato skin, whipped cream and sea water ... CONTINUE
This airy roasted bell pepper foam is made with the ISI Whip and it pairs well with vegetables. ... CONTINUE
The tomato spaghetto is a 2 meter (6 feet) spaghetto or noodle made of jellified tomato soup using agar agar as the ... CONTINUE
This is an extraordinary molecular gastronomy recipe from Ferran Adria and El Bulli team. The Parmesan Spaghetto is ... CONTINUE
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