Molecular Gastronomy Recipe: Egg Yolk Ice Cream, Broken ‘Egg’, and White Flowers

This molecular gastronomy recipe is brought to you by molecular gastronomy chef Andoni Aduriz from his restaurant Mugaritz. If you like this molecular gastronomy recipe, please subscribe for more! In this recipe, a hollow candy […]

Molecular gastronomy: Powdered Ice Cream inside Candy Strawberry

This is a molecular gastronomy strawberry-shaped toffee candy filled with powdered liquid nitrogen strawberry ice cream. This molecular gastronomy recipe is an adaptation of the signature dish “Minus-196° Candy Apple” by Seiji Yamamoto from his […]