Molecular Gastronomy

This is a list of recipes are all molecular gastronomy influences whether it be gelification, powderization, airs & foams, cream whipper, cocktails, sperification or others. There are many more recipes to come so please feel free to have a go for yourselves :)

Sunday, 10 November 2013

Arugula Terrine Recipe

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Mix Ingredients (two servings) - 2 cups fresh arugula - 2/3 cup water - 1 small shallot - salt Arugula Terrine Ingredients - 200 g (7...

Mozzarella Balloon

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Ingredients for Mozzarella Balloons - 200 g Fresh Mozzarella (4 servings) - 10 roasted garlic cloves - balsamic vinegar reduction - 12 p...

Parmesan ice cream with Prosciutto

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This Parmesan ice cream is quite heavy so you’ll only need a small amount per dish. It can be added to many dishes but to compensate its hea...

Oil Crumbs

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Ingredients - 80 g (2.8 oz) olive oil, almond oil, walnut oil or your favorite oil - 25 g (0.9 oz) Tapioca Maltodextrin - 3 g salt (only ...

Mango Croquant

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Ingredients for Mango Croquant - 400 g (14 oz) mango pulp - 54 g (1.9 oz) caster sugar - 66 g (2.3 oz) Isomalt - 15 g (0.53 oz) glucose ...

Liquid Popcorn with Caramel Froth

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The liquid popcorn with caramel froth is a surprising drinkable modernist dessert. It is quite sweet and it is best served warm in a shot gl...

Strawberry Salmorejo with Olive Oil Caviar

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Ingredients for Strawberry Salmorejo (4 servings) - 100 g (3.5 oz) red bell pepper - 300 g  (10.6 oz) strawberries - 100 g (3.5 oz) fores...
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