Beetroot Meringue Puffs Filled with Olive Oil Foam
Savory meringue puffs have been served by molecular gastronomy chefs for a while. Chef Jose Andres used to serve a ... CONTINUE
The olive oil foam is a great innovative way to incorporate olive oil with a different texture to any dish. The oli ... CONTINUE
Sierra Mist (cocoa nitro-air, yogurt foam, goat milk)
This dessert is an incredible combination of flavors, temperatures, textures and techniques with an amazing present ... CONTINUE
The Truffle of Sauce Grande, a delicious faux truffle of garlic foam with delicate garlic aromas, is a creation of ... CONTINUE
Liquid Popcorn with Caramel Froth
The liquid popcorn with caramel froth is a surprising drinkable modernist dessert. It is quite sweet and it is best ... CONTINUE
Coconut Foam with Fruit Salad and Ginger
The coconut foam has become my favorite sweet foam. It is light, flavorful, has the perfect amount of sweetness and ... CONTINUE
The goat cheese foam is phenomenal. It pairs perfectly with olive bread, truffle honey, almonds and pears. ... CONTINUE
Dried-Olive Soil, Goat Cheese Foam and Radishes
The crunchy and sour pickled radishes pair incredibly well with the creamy goat cheese foam and the strong concentr ... CONTINUE
The subtle elderflower aroma and sweetness of the elderflower foam are a great complement to a glass of champagne. ... CONTINUE
Blue Cheese Foam Sequence (Anti-Griddle recipe)
The blue cheese foam sequence stimulates the senses with a variety of flavor pairings, temperatures and textures. T ... CONTINUE
The buttery taste and lightness of this egg foam combined with a perfectly topped egg shell will make the perfect m ... 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
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