Everything you need to experiment with Molecular Gastronomy in a single kit! Natural texturing agents can now be used to deconstruct any dish thanks to 3 spectacular techniques.

Spherification – Encapsulate flavores into bubbles that burst in your mouth
Emulsification – Create colorful foams that intensify aromas
Gelification – Sculpt flavors into tasty pearls, raviolis, or spaghettis

Contents:
5 Sachets of 4 Additives:
– Agar-Agar
– Sodium Alginate
– Calcium Lactate
– Soy Lecithin
6 Essential Tools:
– 1 Slotted Spoon
– 1 Set of Measuring Spoons
– 1 Syringe (60ml)
– 3 Silicon Tubes
– Silicon Mold
– 5 Pipettes
A DVD of 50 Step-by-Step Recipes – 90472-9 – 205 – PLT8