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Isomalt Encapsulated Olive Oil

A drop of delicious virgin olive oil is encapsulated with isomalt to form the beautiful translucent shape you see i ... CONTINUE

Merluza Negra, Artichoke Cream, Olive Powder, Sea Air

Merluza negra fish cooked sous vide with artichoke hearts cream, sea air and black olive powder. This recipe is fro ... CONTINUE

Egg and Croissant Foam

The Egg and Croissant Foam is a fantastic molecular breakfast with poached egg, croissant foam, fried potato brunoi ... CONTINUE

Sous Vide Egg Yolk Croquette with Gruyere Foam

Creamy Spanish croquettes are one of my favorite tapas and this modernist version is no exception! A delicious crun ... CONTINUE

Pisco Sour Cocktail Marshmallow

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

Cherry Vodka Candy

The delicate cherry vodka candies easily crack and melt in your mouth releasing a delicious cherry vodka liquid fil ... CONTINUE

Apple Caviar with Banana Foam

The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or d ... CONTINUE

Yuzu Cilantro Spheres

These spheres burst in your mouth releasing a refreshing taste of yuzu, orange peel and cilantro. Yuzu and cilantro ... CONTINUE

Disappearing Transparent Ravioli

Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in 2009 ... CONTINUE

Saffron Crème Anglaise with Coffee Air

The Saffron Crème Anglaise with Coffee Air became one of my favorites! It is addictive and simple to make! The cr ... CONTINUE

Stuffed Morels, Thyme Air, Port Gel, Oak Moss Dry Ice Vapor

This dish is packed with earthy flavors and aromas! Multiple molecular gastronomy techniques are applied to enhance ... CONTINUE

The French 75 Cocktail Gel

This hemispheric cocktail gel version of the classic French 75 will leave your guests asking for more! This solid c ... CONTINUE