Molecular gastronomy kits

Our Molecular Gastronomy Kit introduces you to a variety of modern ingredients and techniques for creating delicious, surprising and innovative dishes. It contains 11 different ingredients, specialist equipment and recipes developed by award-winning modernist chef Eddie Shepherd. As well as teaching new techniques, it helps you understand how these ingredients work, allowing you to make the recipes included in the kit and adapt them to your own creations. The world of Molecular Gastronomy offers endless possibilities. Your imagination is the only limit!

With the Molecular Gastronomy Kit you can:

✔️ Learn spherification and reverse spherification techniques
✔️ Make fruit caviar and liquid spheres
✔️ Turn liquids into stable foams and mousses
✔️ Make fluid and elastic gels
✔️ Turn fats into sweet or savoury powders
✔️ Make edible glass
✔️ Adjust the pH of liquids

Kit contents:

🔹 Ingredients:

• Sodium Alginate 50g (E401)
• Sodium Citrate 50g (E331)
• Calcium Lactate 50g (E327)
• Agar Agar 50g (E406)
• Xanthan Gum 50g (E415)
• Kappa Carrageenan 50g (E407)
• Iota Carrageenan 50g (E407)
• Soya Lecithin Powder 50g (E322)
• Zorbit® 50g
• Ultratex 50g (E1442)
• Citric Acid 50g (E330)

🔹 Equipment included:

• Molecular spoon
• Precision digital scales
• Measuring spoon set
• Small hemisphere mould
• 1 x 50ml syringe
• 10 x 3ml pipettes
• Manual with techniques, tips and recipes

Recipes included:

🍫 Chocolate and mint pearls
🍉 Watermelon caviar
🍸 Gin and tonic spheres
🍯 Yoghurt and honey spheres
🍏 Apple gel
🥒 Tangy cucumber purée
🥥 Coconut fluid gel
🍬 Elastic caramel gel
🍷 Chocolate and red wine mousse
🌹 Rosewater foam
🍊 Orange glass
🫙 Cranberry fluid gel
🍫 Chocolate soil
🫒 Olive oil powder

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.

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