Molecular gastronomy There are 4 products.

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    $14.89
    2 Review(s)

    A mild mix of sweet and sour, with a slightly zesty taste. This strawberry pearl, right out of the molecular gastronomy, acts like a candy with a liquified center. Add a unique and unforgivable touch to your wines and favorite cocktails, should they be sparkling or not. Make new genre ice cubes by freezing the pearls on a plate. Use these pearls to add...

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    $14.89
    2 Review(s)

    A mild mix of sweet and sour, with a slightly zesty taste. This raspberry pearl, right out of the molecular gastronomy, acts like a candy with a liquified center. Add a unique and unforgivable touch to your wines and favorite cocktails, should they be sparkling or not. Make new genre ice cubes by freezing the pearls on a plate. Use these pearls to add...

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    $14.89

    A mild mix of sweet and sour, with a slightly zesty taste. These cranberry pearls, right out of the molecular gastronomy, act like a candy with a liquified center. Add a unique and unforgivable touch to your wines and favorite cocktails, should they be sparkling or not. Make new genre ice cubes by freezing the pearls on a plate. Use these...

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    $12.39
    $12.39
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    Out from the molecular cuisine, here are pearls made of white balsam vinegar and Quebec's blackberries. Its ideal with salmon tartar, on foie gras, oysters, to decorate grilled scallops, to garnish a melba toast with goat cheese, and, for the most epicurians, on top of vanilla ice cream!

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Showing 1 - 4 of 4 items