Seared Scallops with Lemon Air and Bell Pepper Coulis
These tasty seared scallops are served on a coulis of bell pepper, topped with tangy lemon air and complemented wit ... CONTINUE
Balsamic Vinegar Pearls Recipe
The balsamic vinegar is transformed into small jelly balls using agar agar and the cold oil spherification method. ... CONTINUE
The arugula spaghetto is a 2 meter (6 feet) spaghetto or noodle made of jellified tomato soup using agar agar as th ... CONTINUE
Potato Foam Gnocchi with Roasted Potato Skin Consomme
Ferran Adria's potato foam gnocchi are served with a consommé of roasted potato skin, whipped cream and sea water ... 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
Spherical Pear Elderflower Martini Recipe
The pear elderflower martini is one of my favorite cocktails. It is made with pear flavored vodka and St. Germain l ... CONTINUE
Melon Cantaloupe Caviar Recipe
This is a famous molecular gastronomy dish created by Ferran Adria that was introduced at El Bulli in 2003 for t ... CONTINUE
Even though crème brulee is one of my favorite desserts, this was not the reason that triggered the molecular gast ... CONTINUE
The Cointreau caviar is a great way to bring molecular mixology to your drinks. The Cointreau caviar can be added t ... CONTINUE
This molecular gastronomy recipe created by Ferran Adria at El Bulli is absolutely delicious and easy to make. The ... CONTINUE
This molecular gastronomy recipe is based on the reverse spherification technique which is great for ingredients ri ... CONTINUE
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