This espresso and chocolate dessert combines three techniques developed by chef Ferran Adria at el Bulli: gel paste, foam, and a 40-second microwave cake. The secret to the cake is to create a light batter based on eggs using a siphon bottle and then “bake” the batter in paper molds in the microwave. It’s a … Read more
Here we present a serving suggestion of seared tuna served with espuma, a specialty from the world of molecular gastronomy. The dish is perfect to serve as an appetizer and does not take long to prepare. Serve, for example, on a bed of salads with a good bread on the side.
Surprise your guests with this version of Æbleskiver next time you host a Christmas lunch. Here, a siphon bottle is used to make the Æbleskiver extra fluffy, and they are filled with the most delicious crème of smoked salmon and cream cheese. Surprise your guests with this version of Æbleskiver next time you host a … Read more
Here we find inspiration from the classic dessert fried camembert to a baked variant with honey pearls. Serve as a dessert or for brunch.
A reinterpretation of a classic Danish open-faced sandwich, the stjerneskud, with a twist of new and different ingredients such as pickled red onions, roasted tomatoes, and flounder fillet coated in panko and fried in butter. The icing on the cake is the small, fun, and most importantly, tasty lemon caviar, which adds a fresh flavor … Read more
A perfect appetizer with surprising taste and texture. A flavorful mandarin granita with an ultra-light carrot foam, spiced with cardamom and thyme leaves. Simple, refreshing, and not least, truly delicious!
If you want to jazz up the Christmas lunch a bit, for example, the fish fillet or fresh oysters can be complemented with a touch of lemon foam. Lemon foam is easy to make and adds a fresh and unique twist to dishes like fish. Use freshly squeezed lemon juice; it tastes 100 times better … Read more
Tomato spaghetti is spaghetti made from tomato soup that has been solidified using the vegetable gelling agent agar agar. Tomato spaghetti is a fun serving and is very easy to make. The only thing the recipe requires is a syringe and a few silicone tubes. Tomato spaghetti is spaghetti made from tomato soup, which is … Read more
A unique side dish where you use molecular gastronomy to give parmesan a new texture.
Something as simple as mashed potatoes can, when prepared using sous vide, be elevated to an entirely different culinary experience beyond the ordinary. The recipe takes a bit of time, but it is by no means difficult, and you even get mashed potatoes with several days of shelf life if you want to enjoy it … Read more