Molecular gastronomy kit for chefs

Our Molecular Gastronomy Chef Kit contains everything needed to enter the world of Molecular Gastronomy and discover how these techniques can be used in modern cooking. It teaches you to create surprising, innovative dishes with endless possibilities. Your imagination is the only limit!

This kit is designed to teach several basic techniques:

✔ Spherification and Reverse Spherification
✔ Making Caviar Pearls / Fruit Bubbles
✔ Liquid-Centred Spherification
✔ Turning liquids into stable foams
✔ Creating heat-resistant jellies
✔ Making Molecular Spaghetti
✔ Improving food consistency and texture

Contents and ingredients:

• Sodium Alginate 50g (E401)
• Calcium Lactate 50g (E327)
• Agar Agar 50g (E406)
• Xanthan Gum 50g (E415)
• Soya Lecithin Powder 50g (E322)
• Vanilla Extract 10ml
• Molecular Collecting Spoon
• Mini Digital Scales
• Measuring Spoon Set
• 3 x 50ml Syringes
• 10 x 3ml Pipettes
• 3 Metres of Molecular Spaghetti Tubing
• Recipe Booklet and Instructions

Recipes included:

Apple Caviar, White Wine Caviar, Pea Caviar, Gin & Tonic Sphere, Spherical Crème Brûlée, Frozen Chocolate Foam, Chocolate and Red Wine Mousse, Rose Air, Lemon Sorbet, Tomato Molecular Spaghetti, Honey and Yoghurt Sphere with Mango, Apple Gel, Balsamic Vinegar Jelly.

All Special Ingredients branded products are made in the United Kingdom by Special Ingredients Ltd at a BRCGS / GFSI certified facility. BRCGS site code: 10006697.

• Consistent quality
• 100% customer satisfaction
• Technical support
• Secure checkout with 256-bit SSL encryption