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Espresso Pasta & Foam with Chocolate Sponge Cake

This espresso and chocolate dessert combines three techniques developed by Chef Ferran Adria at el Bulli: gel pasta ... CONTINUE

Sakura Cress, Chocolate, Yogurt, Red Pepper, Cayenne

A beautiful dessert with interesting combination of flavors designed by the scientific method of food pairing. Saku ... CONTINUE

Belgium Ale – Chocolate, Coffee, Black Olives

Black olives, beer and chocolate ice cream in the same dessert? Can that be right? It certainly can, if you’re ta ... CONTINUE

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

Goat Cheese Mousse, Grape Jelly, Yuzu Curd, Basil Ice Cream

A modernist dessert that pairs airy goat cheese mousse with grape, yuzu and basil. Flavors are presented in multipl ... CONTINUE

Banana, Lime and Priprioca Caramel Ravioli

Priprioca is one of Chef Atala’s favorite Amazonian ingredients. It has a scent reminiscent of patchouli and tast ... CONTINUE

Aperol, Rosemary, Honey, Scotch Paper and Gel Cocktail

A fantastic edible cocktail combining two molecular mixology techniques: cocktail papers and cocktail gels. The str ... CONTINUE

Strawberry Ice Cream Cheesecake, Bell Pepper Jelly

Cheesecake ice cream covered in roasted red pepper jelly, caramel sand and strawberry 'smoke' by community member R ... CONTINUE

Cheesecake – Rhubarb, Lemon, Bay Leaf

Modernist Chef Russell Karath delights us again with an incredible cheesecake with great presentation and flavors.  ... CONTINUE

Blackberry in Textures by Chef Russell Karath

This extraordinaire dessert by Chef Russell Karath features blackberry cremeux, mascarpone cheese, blackberry gel,  ... CONTINUE

Sweet Corn Glass Chips with Tomato Foam

Transparent glass chips with an intense flavor of sweet corn paired with a light tomato water foam. The sweet cor ... CONTINUE

Pisco Sour Cocktail Marshmallow

The trend of converting a classic cocktail into a marshmallow was started by molecular mixologist Eben Freeman with ... CONTINUE