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.

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.

48 notes
Posted on Thursday, 12 April
Tagged as: food   molecular gastronomy   hydrocolloids   caprese   tomato   jello   caviar   spherification   mozzarella  
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