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
The cedar molecular mixology cocktail -sqr

The Cedar – Gin, Pear, Cedar Air, Chamomile, Cacao Earth

A modernist cocktail with complex flavor and spectacular presentation designed to indulge your senses. This eat-and ...  CONTINUE
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
Eneko Atxa pigeon -sqr

Pigeon, Foie Hazelnuts and Fallen Forest Leaves

A masterpiece from Chef Eneko Atxa at his 3-Michelin Star restaurant Azurmendi in Spain. A perfectly-cooked pigeon, ...  CONTINUE
goat-cheese-pistachios-sqr

Goat Cheese, Bronte Pistachios and Strawberries

The tang of the goat cheese combines beautifully with the tartness of the strawberries, milk and white chocolate cr ...  CONTINUE
Violet ice cream yogurt frost by Chef Jordi Cruz sqr

Candied Lemon Frost, Violet Ice Cream, Yogurt Snow, Flowers

From 2-star Michelin Chef Jordi Cruz, an elegant dessert with floral flavors. The perfect final note for any meal.  ...  CONTINUE
Belgium Ale - Chocolate, Coffee, Black Olives by Chef Jordi Cruz at Abac - sqr

Belgium Ale – Chocolate, Coffee, Black Olives

Black olives, beer and chocolate ice cream in the same dessert? Can that be right? It certainly can, if you’re ta ...  CONTINUE
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
goat-cheese-mousse-sqr

Goat Cheese Mousse, Grape Jelly, Yuzu Curd, Basil Ice Cream

A modernist dessert that pairs airy goat cheese mousse with grape, yuzu and basil. Flavors are presented in multipl ...  CONTINUE
caramel-poached-apples-sqr

Caramel Poached Apples, Walnut Soil, Cider Honey Foam

A magical dessert by Chef Steven Cak of Parkside, Austin. Great flavor combination, balanced sweetness and variatio ...  CONTINUE
Modernist gnocchi di sepia -sqr

Modernist Gnocchi di Sepia

Creamy olive oil potato puree wrapped in cuttlefish with peas, sepia ink, creamed pea sauce, mint, candied lemon ze ...  CONTINUE
Modernist cuisine Pavlova by Chef Angel Betancourt -sqr

Pavlova with Caribbean Citrus Flavors

A beautiful modernist dessert by community member and Executive Pastry Chef Angel Ramirez Betancourt. Pavlova with  ...  CONTINUE
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