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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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Vanishing edible film cone, micro salad, olive oil caviar

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 ul ... CONTINUE
air-baguette-caviaroli-sqr

Mini Air Bread with Iberian Bacon & Caviaroli

Molecular gastronomy Chef Nandu Jubany delights us with incredible flavors and textures of Caviaroli olive oil cavi ... CONTINUE
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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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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Hemispheric Silicone Mold

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
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