Product Overview:

Just one item from our incredible range of molecular cooking ingredients.
We also stock the full-size individual pots of ingredients and tools - Click Here.

This Mini Kit introduces you to the world of top Spanish chefs Albert and Ferran Adria. Along with famous British chef Heston Blumenthal they are proponents of 'Molecular gastronomy' - using science to make 'perfect' food. With this kit you can join them making strange and wonderful molecular delights! All the ingredients to make flavoured spheres, hot jellies, and 'espumas' - foamy toppings. Includes mini-sized tins of Agar, Algin, Gluco, Lecite, Xantana, and a set of tools (Eines). A cream whipper is required to make some of the Espumas foams. Kit includes a multi-language booklet with ideas and recipes. Dinner parties will never be the same again!
Heres a demonstration of the Mini Kit by Jon Jackerman from www.infusions4chefs.co.uk at the office of the Birmingham Mail CLICK HERE.
Click HERE for a table showing which Texturas El Bulli recommend for various preparations.

Ingredients:

Algin - Sodium alginate (E401)
Gluco - Calcium lactate (E327), Calcium gluconate (E578)
Xantana - Xanthan gum (E415)
Agar - Agar-agar (E406)
Lecite - Soy lecithin (E322)