Molecular Gastronomy

Coconut Panna Cotta with Mango Sphere

Happy New Year Everyone! I hope you all had a great Holiday and a wonderful time with your family and loved ones…we sure had a memorable time, and I am fortunate to say that […]

Red and Blue Bubbles

Before you ask…yes, this is another molecular gastronomy recipe. The technique  I used is called “reverse spherification”, and was based on Surprise Bubbles.

The fascinating thing is that  this technique is so simple that these colored […]

Honey Caviar

Playing with “molecular gastronomy” again…this time I used agar-agar, which is a vegetarian version of gelatin.

Apparently this can be done using gelatin if you have difficulty  finding agar-agar. I have the feeling that if […]

Spherical Yogurt with Strawberry Coulis

This is one of the most fun thing I have ever done in my kitchen…as you might know (or not), I am a Pharm.D/biochemist by training, therefore I feel very comfortable in the lab, […]