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The caramel - Molecular Mixology sqr

The Caramel – cocktail, powder, air and spheres

This famous molecular cocktail will be the talk of any holiday party. Smooth. Sweet. Salty. A molecular mixology ma ... CONTINUE
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tomato-water-spheres-sqr

Tomato Water Spheres Injected with Basil Oil

Expand the possibilities of spherification! Have you already mastered basic and reverse spherification? Ready to tr ... CONTINUE
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Carrot Orange Mango Spherification -sqr

Carrot, Orange & Mango Spheres with Rose Crystals

A refreshing liquid sphere made with Frozen Reverse Spherification that bursts in the mouth releasing a delicious j ... CONTINUE
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Liquid Parmesan Gnocchi with Mushroom Infusion by Chef Jordi Cruz at ABaC-sqr

Liquid Parmesan Gnocchi and Mushroom Infusion

Molecular gastronomy Chef Jordi Cruz demonstrates a creative use of spherification to separate two broths in one de ... CONTINUE
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strawberry-spheres-sqr

Strawberry Spheres with Ground Pepper

A simple spherification recipe to make strawberry spheres that explode in the mouth! Great for kids and very versat ... CONTINUE
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plum-caviar-sqr

Plum Caviar with Basic Spherification

Learn how to make plum juice caviar with the Basic Spherification technique. The little spheres will burst in the m ... CONTINUE
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Smokey Forest- lavender smoke, porcini soil, arugula sphere

Smokey Forest: lavender smoke, porcini soil, arugula sphere

This exotic-looking dish uses some basic modernist cuisine techniques that will delight both your palate and your s ... CONTINUE
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Praline Sponge Cake sqr

Praline Sponge Cake, Cocoa Yogurt, Bubbles, Mango Petals

Great combination of flavors and application of techniques in this dessert by molecular gastronomy pastry Chef Will ... CONTINUE
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Apple Caviar 300

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
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Yuzu Cilantro Sphere

Yuzu Cilantro Spheres

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

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
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Carbonated Mojito Sphere

Carbonated Mojito Spheres

The Carbonated Mojito Spheres are served at Minibar by molecular gastronomy Chef Jose Andres. The spheres are made  ... CONTINUE
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