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Carrot, Orange & Mango Spheres with Rose Crystals

A refreshing liquid sphere made with Frozen Reverse Spherification that bursts in the mouth releasing a delicious juice blend of sweet carrots, zesty orange and ... CONTINUE

Liquid Parmesan Gnocchi and Mushroom Infusion

Molecular gastronomy Chef Jordi Cruz demonstrates a creative use of spherification to separate two broths in one delicate dish. This modernist recipe consists of liquid ... CONTINUE

Strawberry Spheres with Ground Pepper

A simple spherification recipe to make strawberry spheres that explode in the mouth! Great for kids and very versatile. Watch video! ... CONTINUE

Plum Caviar with Basic Spherification

Learn how to make plum juice caviar with the Basic Spherification technique. The little spheres will burst in the mouth releasing a delicious plum juice. ... CONTINUE

Vanishing Cone, Micro Salad, Olive Oil Caviar

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 ... CONTINUE

Mini Air Bread with Iberian Bacon & Caviaroli

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 ... CONTINUE

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 senses. Lavender smoke, portabellas, arugula spheres, hazelnut powder, ... 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 drinks. Pair it with strawberry ... CONTINUE

Yuzu Cilantro Spheres

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 ... 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 controlled jellification of a liquid which forms ... CONTINUE

Spherification Caviar that Lasts!

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 ... CONTINUE

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 recipe we are pairing the ... CONTINUE