Mini Air Bread with Iberian Bacon & Caviaroli
Molecular gastronomy Chef Nandu Jubany delights us with incredible flavors and textures of Caviaroli olive oil caviar, air bread, smoky Iberian bacon, grated white truffle and crunchy sea salt flakes. A true modernist cuisine experience!
Perfect Spheres with Frozen Reverse Spherification
The spherification technique, created by molecular gastronomy Chef Ferran Adria of el Bulli in 2003, consists of a controlled jellification of a liquid which forms spheres when submerged in a bath. Frozen Reverse Spherification is one of the variations of the spherification process that reduces the preparation time, does not require practice and results in perfectly shaped spheres of consistent size.
Caviaroli Olive Oil Caviar with Prosciutto
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.
Caviaroli: Olive Oil Caviar by Ferran Adria
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.
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 with braised shallots. The lemon air recipe is from Ferran Adria and El Bulli team.
Potato Foam Gnocchi with Consomme of Roasted Potato Skin
Ferran Adria’s potato foam gnocchi are served with a consommé of roasted potato skin, whipped cream and sea water jelly butter ravioli (a square of butter wrapped in sea water jelly).
Agar Agar Spaghetti
Agar Agar Spaghetti, also called molecular spaghetti or flavored spaghetti, is another creation of molecular gastronomy Chef Ferran Adria and El Bulli team. It consists of a spaghetto or noddle usually about 3 mm to 5 mm thick and 2 m long made of a flavored liquid jellified with agar agar (agar agar gelification). The [...]
Parmesan Spaghetto Recipe
This is an extraordinary molecular gastronomy recipe from Ferran Adria and El Bulli team. The Parmesan Spaghetto is a 2 meter (6 feet) spaghetto or noodle made of jellified parmesan whey using agar agar as the jellifying agent. It is very easy to make and it only requires a syringe, silicone tubes and agar agar. [...]
Spherical Pear Elderflower Martini Recipe
The pear elderflower martini is one of my favorite cocktails. It is made with pear flavored vodka and St. Germain liquor. If you haven’t tried St. Germain yet, you have to stop reading this now and you need to run to purchase a bottle right away. This liquor is so amazing that even people that [...]
Melon Cantaloupe Caviar Recipe
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 [...]
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