Recipes

With its beautiful orange colour, striking translucent effect and superb flavour 🤩, it may look difficult, but it is very easy to make. Find out how below 👇🏻

Molecular Gin Martini: innovative spherification in mixologyThe Gin Martini is a mixology icon that never stops evolving. Today, molecular gastronomy techniques turn this classic cocktail into a distinctive multisensory experience, combining gin’s refined flavour with innovative elements such as spherification,...

Siphon bomboloni: a new frontier in modern patisserieIf you enjoy experimenting in the kitchen and want a soft, surprising dessert, siphon bomboloni are perfect. A kitchen siphon makes the batter exceptionally light and well aerated, producing bomboloni with a soft,...

A simple method for making a red onion fluid gel with agar agar.

A new take on Easter colomba cake: soft, fast and modern with a siphon, microwave and MoisturLokHave you ever thought of making an Easter colomba cake in minutes, without kneading, proving or an oven? Modern siphon techniques, a microwave and...

Powdered Nutella? Yes, with Special Ingredients Zorbit maltodextrin!Imagine turning a spread into a cloud of light powder that melts in your mouth, perfect for decorating cakes, ice creams and gourmet desserts. With SpecialIngredients.it Zorbit tapioca maltodextrin, you can!This molecular gastronomy...

Explore the potential of agar agar in your cooking. This gelling agent creates a variety of textures and plays an important role in molecular gastronomy. Derived from seaweed, agar agar is a plant-based ingredient suitable for vegetarians and anyone seeking...

A striking recipe made during a molecular gastronomy course. Direct spherification with sodium alginate and calcium lactate: make an imitation honey pearl by immersing a sphere containing sodium alginate in a bath of water and calcium lactate.

A simple recipe for an impressive dessert.