Molecular gastronomy dessert

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Make chocolate noodles - boil 3/4 c water & mix in 2 gr of agar powder.  Add 1 1/2 c  melted Hershey’s chocolate & 1/3 c chocolate milk to keep from getting too thick. Marshmallow noodles follow the exact recipe, but use regular milk & marshmallows. Then use a plastic syringe to inject the mixtures into plastic tubing, place in ice water to allow to set. After a few minutes take the tubes out of the water & use a syringe to inject air into them - pushing the noodles out the other end. Molecular Gastronomy Recipes, Chocolate Pasta, Dude Food, Molecular Cuisine, Dessert Pasta, Health Desserts, Molecular Gastronomy, S'mores, Food Science

Make chocolate noodles - boil 3/4 c water & mix in 2 gr of agar powder. Add 1 1/2 c melted Hershey’s chocolate & 1/3 c chocolate milk to keep from getting too thick. Marshmallow noodles follow the exact recipe, but use regular milk & marshmallows. Then use a plastic syringe to inject the mixtures into plastic tubing, place in ice water to allow to set. After a few minutes take the tubes out of the water & use a syringe to inject air into them - pushing the noodles out the other end.

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Gronda on Instagram: "Citrus Cloud ☁️ Get the Recipe on @gronda

Get the link in the bio.

Thanks to molecular gastronomy, foams have made an appearance throughout the menu. Their delicate flavor and texture add a sense of subtlety, leaving diners wanting more.

At the risk of being overused, Chef @enesbahcivan demonstrates that altering the core properties of foam can create a more interactive experience for guests.

#Foam #Helium #Chef #MolecularGastronomy #FineDining #TastingMenu #Gronda" Molecular Gastronomy Dessert, Molecular Gastronomy Plating, Molecular Gastronomy Recipes, Interactive Experience, Wanting More, Molecular Gastronomy, Tasting Menu, The Menu, Fine Dining

Gronda on Instagram: "Citrus Cloud ☁️ Get the Recipe on @gronda Get the link in the bio. Thanks to molecular gastronomy, foams have made an appearance throughout the menu. Their delicate flavor and texture add a sense of subtlety, leaving diners wanting more. At the risk of being overused, Chef @enesbahcivan demonstrates that altering the core properties of foam can create a more interactive experience for guests. #Foam #Helium #Chef #MolecularGastronomy #FineDining #TastingMenu #Gronda"

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