Molecular Gastronomy-II

Day 2 of Molecular Gastronomy was to:

• Describe the unique ingredients used in molecular gastronomy
• Demonstrate proper techniques of Gelification
• Demonstrate ability to critique one’s own production

Warm chocolate cake with coconut algin, gianduja powder

• Gelan Ravioli with apple confit, cider reduction, peanut butter powder

• Blood Orange Algin fritters with raspberry basalmic caviar and lemon lime air

Goat cheese cheesecake , cherry conserves, carbonated line rings