Balsamic Vinegar “Caviar”
Your family will be impressed with these little droplets of balsamic vinegar resembling caviar… This is another fun experiment to make in your kitchen with agar-agar…and I can assure you [...]
Raindrop Cake
How can a dessert made of almost 99.8% of water be so trendy? The answer…it is all in its texture… When I first saw these raindrop cake (which in my opinion it [...]
Coconut Panna Cotta with Mango Sphere
This is a fun recipe using molecular gastronomy. The creamy coconut panna cotta is served with a mango sphere which will spill the mango nectar on the panna cotta when [...]
Spherical Yogurt with Strawberry Coulis
This is a fun recipe to try using molecular gastronomy. The yogurt are made into almost spheres that pops. This is one of the most fun thing I have ever [...]
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 [...]
Tangerine Chiffon Cake
After purchasing many of the tangerines, known as cutie I found myself with too many tangerines in the fridge. So I decided to make a cake using the fresh squeezed [...]
Honey Caviar
This is a fun recipe using molecular gastronomy method to make little bead of honey. The main ingredients beside honey is agar-agar, which is from seaweed. Playing with “molecular gastronomy” [...]
