These original saffron tagliatelle of consommé are another molecular gastronomy creation of Ferran Adria and El Bulli team. The delicate aroma of saffron and crystal clear pasta will delight your diners. This dish is not only visually appealing but also tastes great.

The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. Pair it with strawberry sorbet, banana foam, Gruyere cheese or an apple martini. The little spheres will burst in the mouth releasing a delicious fresh apple juice.

These original saffron tagliatelle of consommé are another molecular gastronomy creation of Ferran Adria and El Bulli team. The delicate aroma of saffron and crystal clear pasta will delight your diners. This dish is not only visually appealing but also tastes great.

Learn how to make plum juice caviar with the Basic Spherification technique developed by molecular gastronomy Chef Ferran Adria. The little spheres will burst in the mouth releasing a delicious plum juice. Combine them with fresh basil, candied apricot, fresh peach, cooked salmon or sharp cheddar.