The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or d ... CONTINUE
This hemispheric cocktail gel version of the classic French 75 will leave your guests asking for more! This solid c ... CONTINUE
Elderflower Mojito Cocktail Gel
A cocktail gel with floral print? This is probably a first in molecular mixology. Only Michelle Palm from Jelly Sho ... CONTINUE
The molecular mixology version of the classic The Bramble cocktail was crafted by noted cocktail expert/bartender/a ... CONTINUE
You will definitely surprise your diners when they are served a cigar on an ash tray as dessert! The dark chocolate ... CONTINUE
Chocolate Mousse Infused with Pipe Tobacco
This rich chocolate mousse is infused with Cavendish pipe tobacco and it is paired with Macallan 12 Years Old. The ... 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 subtle elderflower aroma and sweetness of the elderflower foam are a great complement to a glass of champagne. ... CONTINUE
Gelatin Filtered Consomme (gelatin filtration)
The gelatin filtration method for creating consommé is very easy and has bullet proof results but requires more ti ... CONTINUE
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