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 recipe we are pairing the acacia honey caviar with a delicious Fourme d’Ambert cheese and a small cup of black tea. Did you know that black tea pairs perfectly with acacia honey and Fourme d’Ambert? [...]
Caviaroli Olive Oil Caviar with Prosciutto
Excellent way to start a meal with Caviaroli olive oil caviar by Ferran Adria on top of a slice of toasted baguette with Prosciutto or Iberian Ham.
Strawberry Salmorejo with Olive Oil Caviar
The Strawberry Salmorejo with Olive Oil Caviar is a molecular gastronomy dish by Chef Artur Martinez from Capritx (1 Michelin Star) in Spain. Salmorejo, typical dish from Cordoba in the south of Spain, is similar to a traditional tomato gazpacho but richer and smoother. In this recipe, strawberries are used instead of tomatoes to create a unique dish that it is then topped with Caviaroli olive oil caviar to add a magical touch.
Caviaroli: Olive Oil Caviar by Ferran Adria
The olive oil caviar from Ferran Adria is finally in the market after two years of research and it is commercialized under the brand Caviaroli. The quality of the product is exceptional. It easily bursts in your mouth, excellent Spanish olive oil, great color and transparency and doesn’t need to be consumed immediately making Caviaroli very easy and convenient to use.
Carbonated Mojito Spheres
The Carbonated Mojito Spheres are served at Minibar by molecular gastronomy Chef Jose Andres. The spheres are made using Reverse Spherification and they are carbonated in an ISI Whip charged with CO2.
Potato Foam Gnocchi with Consomme of Roasted Potato Skin
Ferran Adria’s potato foam gnocchi are served with a consommé of roasted potato skin, whipped cream and sea water jelly butter ravioli (a square of butter wrapped in sea water jelly).
Spherical Pear Elderflower Martini Recipe
The pear elderflower martini is one of my favorite cocktails. It is made with pear flavored vodka and St. Germain liquor. If you haven’t tried St. Germain yet, you have to stop reading this now and you need to run to purchase a bottle right away. This liquor is so amazing that even people that [...]
Melon Cantaloupe Caviar Recipe
This is a famous molecular gastronomy dish created by Ferran Adria that was introduced at El Bulli in 2003 for the first time. Melon Cantaloupe Caviar is made with the basic spherification technique, is easy to make and tastes delicious. This recipe is the original from El Bulli. Caviar Ingredients 250 g (8.8 oz) Cantaloupe juice 2 g sodium alginate [...]
Spherical Creme Brulee Recipe
Even though crème brulee is one of my favorite desserts, this was not the reason that triggered the molecular gastronomy exploration based on this classic dessert. It was the quail egg yolk with a caramelized outer shell made by my chef friend Flavio that inspired me to search for a molecular gastronomy sphere to which [...]
Caviar of Cointreau Recipe
The Cointreau caviar is a great way to bring molecular mixology to your drinks. The Cointreau caviar can be added to champagne, cosmopolitans, margaritas, sidecar and many other traditional cocktails to make them more interesting. This caviar is made using Basic Spherification. Cointreau caviar was first launched in Paris in 2008 where it was presented [...]
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