Molecular Gastronomy- I

Learning objective:

• History of Molecular Gastronomy and Modernist Cuisine and Current Restaurants using technique
• Food Scientists and Founders of Molecular Gastronomy
• Introduction to Molecular Gastronomy Techniques and Ingredients
• Emulsions and Spherification
  
  

  

  • Spherical Lemon Tea with honey sheets, brown sugar foam and  sweetened cream

• Coconut Spaghetti with Mango Ravioli, Fizzy Lime Meringue

• Frozen Chocolate foam with raspberry ravioli and warm chocolate soufflé