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
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
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
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
Vanishing edible film cone, micro salad, olive oil caviar

Vanishing Cone, Micro Salad, Olive Oil Caviar

A delicious one-bite salad with micro greens, micro flowers, olive oil caviar and balsamic glaze presented in an ul ...  CONTINUE
air-baguette-caviaroli-sqr

Mini Air Bread with Iberian Bacon & Caviaroli

Molecular gastronomy Chef Nandu Jubany delights us with incredible flavors and textures of Caviaroli olive oil cavi ...  CONTINUE
Smokey Forest- lavender smoke, porcini soil, arugula sphere

Smokey Forest: lavender smoke, porcini soil, arugula sphere

This exotic-looking dish uses some basic modernist cuisine techniques that will delight both your palate and your s ...  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
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