The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. Pair it with strawberry sorbet, banana foam, Gruyere cheese or an apple martini. The little spheres will burst in the mouth releasing a delicious fresh apple juice.
Making spherification caviar is fun but it can be a draining process to make enough for a few cocktails or dishes one drop at a time using just a syringe or squeeze bottle. With the caviar maker you can now multiply the production by 96 times with no extra effort!
We all enjoy spherification caviar, those small liquid spheres created using the Basic Spherification method developed by molecular gastronomy Chef Ferran Adria. But it takes time to make them and unfortunately they need to be consumed immediately before they convert into jelly with no liquid inside. Thanks to some Spanish companies, there are some spherification caviar products in the market that require no prep time and last several months.
The honey caviar is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. In this recipe we are pairing the acacia honey caviar with a delicious Fourme d’Ambert cheese and a small cup of black tea. Did you know that black tea pairs perfectly with acacia honey and Fourme d’Ambert? [...]
Excellent way to start a meal with Caviaroli olive oil caviar by Ferran Adria on top of a slice of toasted baguette with Prosciutto or Iberian Ham.
The Strawberry Salmorejo with Olive Oil Caviar is a molecular gastronomy dish by Chef Artur Martinez from Capritx (1 Michelin Star) in Spain. Salmorejo, typical dish from Cordoba in the south of Spain, is similar to a traditional tomato gazpacho but richer and smoother. In this recipe, strawberries are used instead of tomatoes to create a unique dish that it is then topped with Caviaroli olive oil caviar to add a magical touch.
The olive oil caviar from Ferran Adria is finally in the market after two years of research and it is commercialized under the brand Caviaroli. The quality of the product is exceptional. It easily bursts in your mouth, excellent Spanish olive oil, great color and transparency and doesn’t need to be consumed immediately making Caviaroli very easy and convenient to use.
This is a famous molecular gastronomy dish created by Ferran Adria that was introduced at El Bulli in 2003 for the first time. Melon Cantaloupe Caviar is made with the basic spherification technique, is easy to make and tastes delicious. This recipe is the original from El Bulli. Making spherification caviar is fun but it can be a draining process [...]
The Cointreau caviar is a great way to bring molecular mixology to your drinks. The Cointreau caviar can be added to champagne, cosmopolitans, margaritas, sidecar and many other traditional cocktails to make them more interesting. This caviar is made using Basic Spherification. Cointreau caviar was first launched in Paris in 2008 where it was presented [...]