A delicious one-bite salad with micro greens, micro flowers, olive oil caviar and balsamic glaze presented in an ultra-thin edible film funnel. Easy to grab with the hands, the edible film funnel instantly melts in the mouth revealing the micro salad. Then, the olive oil caviar bursts in the mouth releasing high quality Spanish olive oil to complete the salad dressing. A fun experience that will certainly surprise your diners!
Molecular gastronomy Chef Nandu Jubany delights us with incredible flavors and textures of Caviaroli olive oil caviar, air bread, smoky Iberian bacon, grated white truffle and crunchy sea salt flakes. A true modernist cuisine experience!
This exotic-looking dish uses some basic modernist cuisine techniques that will delight both your palate and your senses. Lavender smoke, portabellas, arugula spheres, hazelnut powder, porcini and almond soil, fried goat cheese and roasted garlic gnocchi.
The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. Pair it with strawberry sorbet, banana foam, Gruyere cheese or an apple martini. The little spheres will burst in the mouth releasing a delicious fresh apple juice.
These spheres burst in your mouth releasing a refreshing taste of yuzu, orange peel and cilantro. Yuzu and cilantro pair perfectly as they have similar molecular compounds in common. In this recipe we’ll be using Frozen Reverse Spherification to create the spheres.
The spherification technique, created by molecular gastronomy Chef Ferran Adria of el Bulli in 2003, consists of a controlled jellification of a liquid which forms spheres when submerged in a bath. Frozen Reverse Spherification is one of the variations of the spherification process that reduces the preparation time, does not require practice and results in perfectly shaped spheres of consistent size.
We all enjoy spherification caviar, those small liquid spheres created using the Basic Spherification method developed by molecular gastronomy Chef Ferran Adria. But it takes time to make them and unfortunately they need to be consumed immediately before they convert into jelly with no liquid inside. Thanks to some Spanish companies, there are some spherification caviar products in the market that require no prep time and last several months.
The honey caviar is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. In this recipe we are pairing the acacia honey caviar with a delicious Fourme d’Ambert cheese and a small cup of black tea. Did you know that black tea pairs perfectly with acacia honey and Fourme d’Ambert? [...]
The Strawberry Salmorejo with Olive Oil Caviar is a molecular gastronomy dish by Chef Artur Martinez from Capritx (1 Michelin Star) in Spain. Salmorejo, typical dish from Cordoba in the south of Spain, is similar to a traditional tomato gazpacho but richer and smoother. In this recipe, strawberries are used instead of tomatoes to create a unique dish that it is then topped with Caviaroli olive oil caviar to add a magical touch.
The olive oil caviar from Ferran Adria is finally in the market after two years of research and it is commercialized under the brand Caviaroli. The quality of the product is exceptional. It easily bursts in your mouth, excellent Spanish olive oil, great color and transparency and doesn’t need to be consumed immediately making Caviaroli very easy and convenient to use.