Clear Canapé – Asparagus, Miso Foam, Malt Crumble
Chef Ferran Adria creatively uses ultra thin edible film discs as a clear canapé base. The transparent discs have ... 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
The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or d ... CONTINUE
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 crà ... CONTINUE
Perfect Spheres with Frozen Reverse Spherification
The spherification technique, created by molecular gastronomy Chef Ferran Adria of el Bulli in 2003, consists of a ... 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
Smoked Butter with Sherry Vinegar Jelly
Instead of serving the classic olive oil and balsamic vinegar bread dip, next time surprise your guests with this d ... CONTINUE
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
Chef Digilio improvises a new potential dish for his new menu based on an idea he had in mind. A large raviolo made ... CONTINUE
Recipes by Kit
Recipes by Category
As Seen In
