Spherification (Making "Caviar") - Tiny Urban Kitchen
This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastronomy technique that was first invented at El Bulli by Ferran Adria in 2003. While visiting a company called Griffith España, Adria and his team discovered a...Read More »
Modernist Mango Custard w/ Carbonated Calamansi Gel
This creamy, tropical dessert is a modernist custard from pastry Chef Russell Karath that’s incredible. Great application of Kappa Carrageenan to make custard and carbonation with an ISI Whip to make carbonated calamansi gel. Garnished with cilantro to spice things up a bit.
As an enthusiastic foodie in search of recipes to satisfy her sweet tooth, Sascha writes and photographs for sweetgastronomy.com a place where you can find a record of her pastry adventures and share in her passion for all things sweet!