Honey Caviar, Fourme d’Ambert, Black Tea
The honey caviar is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. In this rec ... CONTINUE
Spicy Cinnamon Puff Filled with Foie Gras
This modernist meringue has an extraordinary combination of flavors and textures. The smooth and rich foie gras pai ... CONTINUE
Sea Garnish – edible sand, sea foam and seafood
Inspired by Heston Blumenthal's ‘Sound of the Sea’ dish, molecular gastronomy Chef Elfwing of Senses at the Hil ... CONTINUE
Crispy Basil Leaves with Lemon Zest Sorbet
The combination of crunchy and sweet basil leaves with lemon zest sorbet is very refreshing and delicious. Fresh ba ... CONTINUE
Olive Oil “Butter” and Balsamic Vinegar Gel
This simple but delicious Olive Oil "Butter" and Balsamic Vinegar Gel recipe is from molecular gastronomy Chef Mich ... CONTINUE
Nutella Powder with Caramelized Bananas
The Nutella Powder melts in your mouth instantly and releases the amazing taste and aromas of Nutella. Nothing bett ... CONTINUE
If you like dipping crispy bread in runny egg yolk you are going to love this one. The “Egg, Bread, Truffle” is ... CONTINUE
The Carbonated Mojito Spheres are served at Minibar by molecular gastronomy Chef Jose Andres. The spheres are made ... 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
Instant Pea Parmesan Noodles in Saffron Consomme with Morel Dust
The instant noodles are formed in front of the diner eyes by injecting a pea and parmesan mix into a hot saffron co ... CONTINUE
The oil crumbs are crispy on the outside and melt in the mouth releasing a burst of flavor. In this case they were ... CONTINUE
The dry caramel is a molecular gastronomy powder created with Tapioca Maltodextrin. This recipe is based on the mol ... CONTINUE
Recipes by Kit
Recipes by Category
As Seen In
