original from the restaurant "Fat Duck". White chocolate sphere is plated over a small "chocolate truffle cake" When it is served, the sphere is doused with very hot dark chocolate, which melts the sphere into "petals that open up to reveal the cake below". Brilliant.

A white chocolate ball around a chocolate cake - Hot fudge is then poured on the top. As the fudge melts the outer casing (white chocolate), the shell breaks & reveals the chocolate cake hidden on the inside! Now that's talent.

Disappearing Transparent Raviolis - transparent and ultra thin “pasta” dissolves in the mouth instantly releasing the contents of the ravioli. Learn more at http://www.molecularrecipes.com/techniques/disappearing-transparent-raviolis/

Disappearing Transparent Ravioli

Disappearing Transparent Raviolis - transparent and ultra thin “pasta” dissolves in the mouth instantly releasing the contents of the ravioli

Breast of Duck Tarte Fine of Caramelised Endive & Cherry Puree

Breast of Duck Tarte Fine of Caramelised Endive & Cherry Puree - plating and presentation

Heston Blumenthal  chef-patron of The Fat Duck

Absolutely Love Heston B. He's the MAN! Yet another Heston Blumenthal molecular gastronomy beaut - don't know what it is but it looks too good to eat

Excellent duck breasts with crispy skin and tender meat from Thomas Kellers  "Ad hoc at home"

Excellent duck breasts with crispy skin and tender meat from Thomas Keller's "Ad hoc at home". (in Polish)


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