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World's Best Molecular Gastronomy Chefs
"Foie Bomb" (Foie gras mousse and caramelized crispy sugar) This molecular gastronomy technique is from chef Jose Andres at his restaurant minibar. A hollow ring mold is dipped in hot isomalt syrup. Foie gras is then placed into the ring, and as it falls through, it is encapsulated by the syrup, which then hardens into an edible glass candy shell. The coating shatters as you bite into it, creating an explosion of foie gras.
Annas lingon limited edition med varm pepparkakschoklad & minimarshmallows
Warm Gingerbread Hot Chocolate with mini marshmallow
Ørret-tartar, ingefær, chili, løyrom og avokado
Ørret-tartar, ingefær, chili, løyrom og avokado | Appetitt
Bakt ørret og dillsmør
Bakt ørret og dillsmør | Appetitt