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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

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

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

Coconut Mango Foam

An easy and delicious culinary foam with tropical flavors made with an iSi Whip, one of my favorite tools in the ki ... CONTINUE

Greek Salad Granita

The signature dish at Funky Gourmet, the Greek molecular gastronomy restaurant recently awarded with two Michelin s ... 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

Bloody Mary Snow with Seafood

Molecular gastronomy Chef Jordi Cruz offers the Bloody Mary Snow as a starter on his tasting menu at his 2-Michelin ... CONTINUE