MOLECULAR CAPRESEbuffalo mozzarella sphere - tomato jello - basil spaghetti - balsamic caviar
This amuse was made up primarily of hydrocolloids. Although it’s far removed from a traditional caprese, the taste is unmistakable once all the components hit the palate.
  • Camera: Panasonic DMC-ZS3
  • Aperture: f/3.3
  • Exposure: 1/50th
  • Focal Length: 4mm

MOLECULAR CAPRESE
buffalo mozzarella sphere - tomato jello - basil spaghetti - balsamic caviar

This amuse was made up primarily of hydrocolloids. Although it’s far removed from a traditional caprese, the taste is unmistakable once all the components hit the palate.