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Mango and Black Olive Discs

Chef Ferran Adria delights us with a great pairing of mango and black olive in interesting textures. Using what he  ... CONTINUE

Jerusalem Artichoke Foam with Porcini Powder

Another great application of the versatile iSi Gourmet Whip. A delicious airy soup made of Jerusalem Artichokes and ... CONTINUE

Carrot, Coffee, Coconut and Oranges

Coffee is a fine and versatile product that pairs perfectly with savory foods and this recipe, inspired by the sci ... CONTINUE

Potato chip with Gruyère, Vanilla Oil and Coffee

Have you tried coffee in an appetizer? Thanks to the scientific method of food pairing, you can create completely u ... CONTINUE

Our Hens Egg, Cooked Inside Out and Truffled

This is another brilliant dish created by molecular gastronomy Chef Eneko Atxa of Azurmendi. An egg yolk is careful ... CONTINUE

Ultra-light Tempura with iSi Whip

The iSi Whip isn’t just for whipped cream or foams; it’s also a great way to make airy batters as you’re goin ... 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

Mango Coconut Foam Soup

This mango coconut foam soup is rich, airy and just a bit spicy. Since it’s a culinary foam instead of a traditio ... CONTINUE

Fava Beans, Samphire, Crème Fraîche, St. John’s Wort

This creative and simple snack was a great way to start our dinner at the new restaurant Amass by Chef Matt Orlando ... CONTINUE