Ingredients

Citric acid is used in place of lemon juice but at a lower use rate to reduce spoilage or provide a sour flavour

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

This texturing agent, hallmark of molecular cuisine is the main ingredient behind the unexpectedly bursting flavored bubbles!

Alginate is used in the most reputed molecular gastronomy dishes: wild berry pearls, mock caviar, curry bubbles, green pea ravioles…

This texturing agent, hallmark of molecular cuisine is the main ingredient behind the unexpectedly bursting flavored bubbles!

Alginate is used in the most reputed molecular gastronomy dishes: wild berry pearls, mock caviar, curry bubbles, green pea ravioles…

This texturing agent, hallmark of molecular cuisine is the main ingredient behind the unexpectedly bursting flavored bubbles!

Alginate is used in the most reputed molecular gastronomy dishes: wild berry pearls, mock caviar, curry bubbles, green pea ravioles…

Gum Arabic is used to make hard gum candies and for coating sweets and other products: for sugar coated fruit and crystallized flowers, on nuts in dragées (oil barrier), as a glue for spices on nibbles and pastry (loukoums…).

Le chlorure de calcium est un sel soluble riche en calcium permettant d’apporter facilement du calcium dans une solution et notamment pour faire de la sphérification ou renforcer un gel (gellane, certains carraghénanes).