A gorgeous mojito made using the molecular gastronomy technique known as spherification #mojito #moleculargastronomy
Juicy Spheres Snack - Easy Kitchen Science
This is an easy, fun way to play with your food! If you have picky kids, you could do some juicing of fruits and veggies and then create these "caviar" jellies out of it. This is a great molecular gastronomy project!
Gazpacho with Balsamic Caviar
Balsamic caviar is a simple technique from molecular gastronomy but without the weird chemicals and totally vegan-friendly. Use your caviar to give an elegant touch to any dish - great on bruschetta, gazpacho or salads.
Watermelon Caviar. I think it is time for me to start experimenting with spherification. I'm brainstorming flavor ideas now.
Gelatin with water, thinly slice radishes. Thank you for the idea. It's now on my list!
Smoked Veal Tatar with Lumpfish Caviar, Horserradish, Spunce and Watercress By Mads Refslund, Denmark