40s Microwave Chocolate Sponge Cake -sqr

Espresso Pasta & Foam with Chocolate Sponge Cake

This espresso and chocolate dessert combines three techniques developed by Chef Ferran Adria at el Bulli: gel pasta ...  CONTINUE
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Goat Milk Gel, Strawberries, Port, Apple Cider

A refreshing dessert with goat milk gel, macerated strawberries, port wine fluid gel, apple cider fluid gel, powder ...  CONTINUE
Pucker-Free Lemon with Miracle Berry

Eggless Scotch Flan

The eggs are a critical component responsible for the final smooth and creamy texture of flan, but in this recipe,  ...  CONTINUE
Umami rich ingredients kombu, katsuobushi and shiitake mushrooms

Cold Oil Spherification – Sriracha Pearls

The cold oil spherification method is an easy and fun technique to make caviar-like spheres from practically any li ...  CONTINUE
4- Cherry Vodka Candy

Modernist Caramel Cream

A simple but irresistible smooth caramel cream made with Iota Carrageenan and Kappa Carrageenan. ...  CONTINUE
Olive oil noodles with rose extract and thyme leaves -sqr

Olive Oil Noodles with Rose Extract

Inspired by molecular gastronomy Chef Jordi Cruz, the olive oil noodles will blow your mind with a unique flavor co ...  CONTINUE
Port fluid gel with agar agar -sqr

Port Fluid Gel

A solid and a liquid at the same time? A gel that behaves like a thickened liquid? Fluid gels are a great modernist ...  CONTINUE
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Banana, Lime and Priprioca Caramel Ravioli

Priprioca is one of Chef Atala’s favorite Amazonian ingredients. It has a scent reminiscent of patchouli and tast ...  CONTINUE
Foie gras medlar modernist cuisine metamorfosi -sqr

Foie Gras Medlar and Roasted Barley Bread

This playful dish from modernist cuisine Chef Roy Caceres combines the flavors of silky foie gras, medlars, Passito ...  CONTINUE
Jelly of Quail - oak moss dry ice vapor

Modernist Mango Custard w/ Carbonated Calamansi Gel

This creamy, tropical dessert is a modernist custard from pastry Chef Russell Karath that’s incredible. Great app ...  CONTINUE
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New Ocean and Mountain

Chef Digilio improvises a new potential dish for his new menu based on an idea he had in mind. A large raviolo made ...  CONTINUE
SousVide Supreme Chrome

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
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