This is a spectacular molecular gastronomy version of a Philly Cheesesteak sandwich. The “air bread” is crispy ... CONTINUE
The buttery taste and lightness of this egg foam combined with a perfectly topped egg shell will make the perfect m ... CONTINUE
The dry caramel is a molecular gastronomy powder created with Tapioca Maltodextrin. This recipe is based on the mol ... CONTINUE
Chocolate Cremeux with Olive Oil and Salt
The combination of the silky smooth milk chocolate cremeux with fruity olive oil and sea salt flakes is perfect. Yo ... CONTINUE
Saffron Tagliatelle of Consomme Recipe
These original saffron tagliatelle of consommé are another molecular gastronomy creation of Ferran Adria and El Bu ... CONTINUE
Parmesan ice cream with Prosciutto
Savory ice creams are very popular nowadays in molecular gastronomy and this Parmesan ice cream is my favorite. The ... CONTINUE
Morel Mushroom Pasta with Morel Air
This Morel mushroom pasta with Morel air is one of my favorite dishes. The Morel mushroom's delicate balance of ear ... CONTINUE
The mozzarella balloons will definitely surprise your diners when they finally decide to puncture the mozzarella ba ... 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
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