Food Future: Phillips Electronics are trying to develop the "food printer", combining molecular gastronomy & 3D printing technology, which will make it possible for you to design, flavor, color & shape your food as you wish!
Confit Byaldi (Ratatouille from the movie) - one of the more complex dishes I've ever attempted, but worth the effort.
cocktail in an ice sphere
Pineapple Film with Pure-Cote B790
White chocolate plaquette, Black sesame cheesecake, Black sesame moss, Super soft black sesame sponge and Blackberries
asparagus Salad from Chef Martyn Meid, Head Chef at The Dock Seafood Restaurant , London
Black Pepper infused Spicy Margarita Spheres made using Molecular Gastronomy! These mini shots are sure to make any party a success! Delicious Margarita shots with a spicy kick, really wakes up all of your senses.Make sure you make plenty, as you will want to have alot! Can also be served in shot glasses (without Reverse Spherification)
phlox-lychee shere,yogurt filled longan and lychee, dragon fruit, sweet black sesame soil,phlox
Perfect Spheres with Frozen Reverse Spherification -The spherification technique, created by molecular gastronomy Chef Ferran Adria of el Bulli in 2003, consists of a controlled jellification of a liquid which forms spheres when submerged in a bath.
Habanero Honey Caviar: A Molecular Gastronomy Experiment