Tutorials.
Cook freestyle.
Once you’re done with our starter recipes, use our tutorials to create your own modernist dishes. A free set that complements your purchase is included with each order. That way you’ll be able to read something tangible whilst creating something unbelievable.
Bubblo.
To create foams:
- Combine 1 teaspoon of Bubblo with 1 cup of a watery liquid (e.g. juice) in a medium-sized bowl.
- Use a hand blender to whip in bubbles. Hold the blender at an angle near the surface.
- Wait a moment for the bubbles to stabilize before collecting them with a spoon and transferring to a plate or glass. Serve immediately.
- Reblend to make more bubbles.
Arida.
To create powders:
- For best results, grind 1/2 cup of Arida with 1/2 tablespoon of a fatty food (e.g. nut butter) in a food processor. Alternatively, whisk both ingredients together in a large bowl.
- If desired, add in icing sugar to taste.
- Sift before serving to create a finer powder, or serve as-is.
- Store in a cool, dry place.
Kanten.
To create a fluid gel:
- Whisk 1 ½ teaspoons of Kanten together with 1 cup of liquid or fruit purée in a medium-sized saucepan.
- Bring the mixture to a simmer for 4 minutes over medium-heat, whisking occasionally.
- Remove from heat and immediately pour into a container. Let cool to room temperature before placing in the fridge to chill until fully gelled, about 2 hours.
- Blend the gel until a smooth sauce emerges, adding in a splash of water if necessary.
Kanten.
To create small, solid spheres:
- Fill a tall glass with vegetable oil and place in the freezer to chill for 1 hour before starting.
- Whisk 1 ¾ teaspoons of Kanten together with ½ cup of liquid or fruit purée in a medium-sized saucepan. Bring the mixture to a simmer for 4 minutes over medium-heat, whisking occasionally.
- Remove from heat and let cool for 2 minutes before transferring to a squeeze bottle.
- Squeeze drops from a height of about 2cm (1 inch) into the cold oil. The spheres will sink to the bottom of the glass and gel as they do. Once the squeeze bottle is empty, strain the “pearls”, rinse in cold water, and serve.
Cir & Kel.
To create small, liquid-centre spheres:
- Use a hand blender to blend 1 teaspoon of Cir with 1 cup of a watery, non-acidic liquid (e.g. juice) thoroughly, at least 2 minutes.
- In a large bowl, blend 2 ½ teaspoons of Kel with 4 cups of water thoroughly, at least 2 minutes.
- Let both mixtures rest for 30 minutes before transferring the Cir mixture to a squeeze bottle.
- Squeeze drops from a height of about 2cm (1 inch) into the Kel mixture. The spheres will sink to the bottom of the bowl and the exterior will gel as they do. Let the “caviar” rest for a moment before straining from the Kel bath and squeezing more in. Serve immediately to ensure the centres of the spheres remain liquid.
Cir & Kel.
To create large, liquid-centre spheres:
- Use a hand blender to blend 1 ¼ teaspoons of Kel with 2/3 cup of a watery liquid (e.g. juice) thoroughly, at least 2 minutes.
- In a large bowl, blend 2 ½ teaspoons of Cir with 4 cups of water thoroughly, at least 2 minutes. Distilled water is recommended.
- Let both mixtures rest for 30 minutes.
- Using a roughly hemispherical tablespoon, gently drop 1 spoonful of the Kel mixture into the Cir solution. The spheres will sink to the bottom of the bowl and the exterior will gel as they do. Let the “ravioli” rest in the bath for 3 minutes, stirring the bath occasionally, before removing from the Cir bath and dropping more in. Spheres will retain their liquid centre for many hours.