Make these fiery sriracha pearls using a simple molecular cooking technique!
A little molecular gastronomy with this Apple Verrine dessert.
You'll never guess what ingredients were used to make this dessert. Hint: egg yolk is not one of them!
Deconstructed Taro Root Bubble Tea.
Hedonism as it pertains to dessert: blueberry spheres and shards, chocolate lava, salted butterscotch ice cream & more.
Ahi Poke in Rice Cornets with Mango Caviar and Lemongrass-Meyer Lemon Bubbles. Gluten-Free molecular gastronomy at its best.
Pearls of strawberry puree as part of a modernist take on "banana split." not your nana's 'nana!
Ahi Tuna Nicoise | white anchovy romesco, crispy haricot vert, 64*C quail egg, olive 'gushers' at AnQi
Darkplace soup - an egg poached in soup? Or strawberry mousse, vanilla milk gel and a sphere of saffron apricot nectar?
Fiori di Pizza / Pizza Flowers. molecular gastronomy makes the impossible attainable.
The perfect olive according to Ferran Adrià.
The “Smoked” Salmon, cooked sous vide with Cucumber Noodles, then “smoked” with a smoking gun, served over a small Potato Blintz at the Bazaar
Grapes, yogurt cheese, and honey for an unusual cheese course
Spherification Experiment with Japanese Milk Tea
My latest piece of kitchen kit - part of the el Bulli molecular gastronomy spherification starter kit.
An amuse bouche prepared with traditional Russian soup, French technique and Spanish molecular gastronomy.