The olive oil foam is a great innovative way to incorporate olive oil with a different texture to any dish. The oli ... CONTINUE
Chef Digilio improvises a new potential dish for his new menu based on an idea he had in mind. A large raviolo made ... CONTINUE
Coconut Bubbles, Gruyere and Candied Apricot
A delicious amuse bouche to start a meal. The crispy and salty Gruyere tuille pairs perfectly with the sweet candie ... CONTINUE
The cranberry bubbles are a great easy way to add a molecular gastronomy touch to the traditional cosmopolitan cock ... 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 rec ... CONTINUE
Spicy Cinnamon Puff Filled with Foie Gras
This modernist meringue has an extraordinary combination of flavors and textures. The smooth and rich foie gras pai ... CONTINUE
Sea Garnish – edible sand, sea foam and seafood
Inspired by Heston Blumenthal's ‘Sound of the Sea’ dish, molecular gastronomy Chef Elfwing of Senses at the Hil ... CONTINUE
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
Olive Oil “Butter” and Balsamic Vinegar Gel
This simple but delicious Olive Oil "Butter" and Balsamic Vinegar Gel recipe is from molecular gastronomy Chef Mich ... CONTINUE
Nutella Powder with Caramelized Bananas
The Nutella Powder melts in your mouth instantly and releases the amazing taste and aromas of Nutella. Nothing bett ... CONTINUE
If you like dipping crispy bread in runny egg yolk you are going to love this one. The “Egg, Bread, Truffle” is ... CONTINUE
The Carbonated Mojito Spheres are served at Minibar by molecular gastronomy Chef Jose Andres. The spheres are made ... CONTINUE
Recipes by Kit
Recipes by Category
As Seen In
