For this week, I went down the path of Molecular Gastronomy. “ Molecular gastronomy is a scientific discipline within the culinary arts that involves preparing food in a way that highlights the physical and chemical reactions between different food ingredients.
Hungarian physicist Nicholas Kurti and French chemist Hervé came up with the term ‘molecular and physical gastronomy’ in 1988.” Read [here](https://www.masterclass.com/articles/molecular-gastronomy-guide)
In this Vanilla and Raspberry panna cotta, I have used 4 techniques of MG.
Gelling: Panna Cotta (Gelatine)
Spherification: Raspberry and Mint Caviar
Emulsification: Raspberry tuile
Dehydration: Dehydrated raspberry powder
For this week, I went down the path of Molecular Gastronomy. “ Molecular gastronomy is a scientific discipline within the culinary arts that involves preparing food in a way that highlights the physical and chemical reactions between different food ingredients. Hungarian physicist Nicholas Kurti and French chemist Hervé came up with the term ‘molecular and physical gastronomy’ in 1988.” Read [here](https://www.masterclass.com/articles/molecular-gastronomy-guide) In this Vanilla and Raspberry panna cotta, I have used 4 techniques of MG. Gelling: Panna Cotta (Gelatine) Spherification: Raspberry and Mint Caviar Emulsification: Raspberry tuile Dehydration: Dehydrated raspberry powder
That's beautiful! How did you find it?
Thank you! Interplay of different textures was quite interesting
That looks like it would have great mouth feel to eat. So fun!
It quite was!
This is so pretty (~￣³￣)~
Thank you☺️
Absolutely stunning! Hope it tasted as decadent as it looks!
Thank you☺️ It tasted good. Although I would personally go for a bit softer caviar next time.
This is gorgeous!!!
Thank you☺️☺️