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
Sangria in suspension- Thickened sangria with xanthan gum and suspended fruit -sqr

White Sangria in Suspension

A delicious, refreshing and incredibly smooth and velvety sangria with suspended fruit and mint leaves at different ...  CONTINUE
Melty chese with sodium citrate to stabilize emulsion sqr 2

Melty Cheese with Flavorful Dry Aged Cheeses

Have you ever tried melting hard or semi-hard cheeses such as Parmesan, Gruyere or aged Gouda? If you did, you prob ...  CONTINUE
Carrot Orange Mango Spherification -sqr

Carrot, Orange & Mango Spheres with Rose Crystals

A refreshing liquid sphere made with Frozen Reverse Spherification that bursts in the mouth releasing a delicious j ...  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
strawberry-spheres-sqr

Strawberry Spheres with Ground Pepper

A simple spherification recipe to make strawberry spheres that explode in the mouth! Great for kids and very versat ...  CONTINUE
Eneko Atxa Azurmendi Truffled Egg -sqr

Our Hens Egg, Cooked Inside Out and Truffled

This is another brilliant dish created by molecular gastronomy Chef Eneko Atxa of Azurmendi. An egg yolk is careful ...  CONTINUE
plum-caviar-sqr

Plum Caviar with Basic Spherification

Learn how to make plum juice caviar with the Basic Spherification technique. The little spheres will burst in the m ...  CONTINUE
Apple Caviar 300

Apple Caviar with Banana Foam

The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or d ...  CONTINUE
Yuzu Cilantro Sphere

Yuzu Cilantro Spheres

These spheres burst in your mouth releasing a refreshing taste of yuzu, orange peel and cilantro. Yuzu and cilantro ...  CONTINUE
Hemispheric Silicone Mold

Perfect Spheres with Frozen Reverse Spherification

The spherification technique, created by molecular gastronomy Chef Ferran Adria of el Bulli in 2003, consists of a  ...  CONTINUE
Honey caviar

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
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