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
The Truffle of Sauce Grande, a delicious faux truffle of garlic foam with delicate garlic aromas, is a creation of ... CONTINUE
The delicate crispy Mango Croquant is another creation of molecular gastronomy chef Ferran Adria. Geometrical shape ... CONTINUE
The arugula terrine is made of jellified arugula water using agar agar as the jellifying agent (agar gelification). ... CONTINUE
The arugula spaghetto is a 2 meter (6 feet) spaghetto or noodle made of jellified tomato soup using agar agar as th ... CONTINUE
The tomato spaghetto is a 2 meter (6 feet) spaghetto or noodle made of jellified tomato soup using agar agar as the ... CONTINUE
This is an extraordinary molecular gastronomy recipe from Ferran Adria and El Bulli team. The Parmesan Spaghetto is ... CONTINUE
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