Spherical Crème Brûlée
Create delicate spheres of Crème Brûlée with a velvety texture and a touch of molecular gastronomy, perfect for a stunningly unique dessert experience.
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Create delicate spheres of Crème Brûlée with a velvety texture and a touch of molecular gastronomy, perfect for a stunningly unique dessert experience.
Create exquisite pea caviar using a Calcium Bath, a perfect accompaniment to slices of cured pork.
Create easy but tasty yoghurt and honey spheres using a Sodium Alginate bath.
Create delightful Watermelon Caviar using the fascinating technique of spherification!
In the world of molecular gastronomy, the technique of spherification allows the creation of stunning, caviar-like pearls that burst with flavour. Using this technique, you can make Special Ingredients Red Wine Pearls, which add an elegant touch to any dish...
Create White Wine Pearls with Spherification using Special Ingredients Calcium Lactate and Sodium Alginate.
Create olive pearls with just 3 ingredients including Special Ingredients Agar Agar.
Learn how to create these fantastic Mandarin Spheres with Reverse Spherification using Special Ingredients Calcium Lactate, Sodium Alginate and Xanthan Gum.
Inspire with this piece of art to eat, with a wonderful combination of flavours using Special Ingredients Xanthan Gum, Calcium Lactate and Sodium Alginate.
Create a rapid stream of Spherification Caviar Pearls using the Special Ingredients Spherificator Bottle and generate the most exquisite dishes for your customers or guests.
Make delicious mouth watering Mint Chocolate Pearls using the Special Ingredients Molecular Gastronomy Spherification Kit.
The Sodium Alginate Bath is a fundamental part of many Reverse Spherification Recipes, including the Bloody Mary and White Russian Sphere Recipes.