Chocolate Shells with Caramelized White Chocolate Mousse, Orange Segments, and Burnt Almonds
Molecular gastronomy recipe: Chocolate shells with caramelized white chocolate mousse, orange segments, and burnt almonds
Kategorier: Molecular gastronomy
Pointed cabbage with truffle oil snow, confit potatoes, and salt-cured egg yolk
Pointed cabbage with truffle oil snow, confit potatoes, and salt-cured egg yolk made using the gastrochemical zorbit. Truffle oil snow made with Zorbit
Beetroot and Balsamic Spheres
Wow! An edible work of art and simultaneously a fantastic flavor combination. Sour and sweet with cheese flakes. We chose blue cheese, but goat cheese works just as well. The deep red color is perfect for a Christmas lunch. Or Easter. Or summer. Yes, they are actually perfect all year round! Serve them when you … Read more
Enzyme-peeled orange segments
A slightly different way to remove the membranes from orange segments. With the help of molecular gastronomy, you can achieve perfect results – every time. Peeled orange segments with chemicals
Smoothie with basil foam
A delicious gastro-twist on the healthy smoothie for a Sunday after cycling with friends. The healthy Sunday alternative
Bacon “snow”
A fun twist to a good evening is bacon in a different texture. In this case, it’s like snow.