Disappearing Transparent Ravioli. Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in 2009. The transparent and ultra thin “pasta” dissolves in the mouth instantly releasing the contents of the ravioli.

Disappearing Transparent Ravioli

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

Valrhona Opalys Yogurt Custard, Pistachio Sponge, Whipped Greek Yogurt Panna Cotta, Pistachio Puree | Flickr - Photo Sharing!

Valrhona Opalys Yogurt Custard, Pistachio Sponge, Whipped Greek Yogurt Panna Cotta, Pistachio Puree by Pastry Chef Antonio Bachour, via Flic.

Room 4 Dessert – Ubud, Jalan Sanggingan

Room 4 Dessert – Ubud, Jalan Sanggingan

Honey poached pear - cranberry compote and sorbet -gingerbread sponge and chips .

Honey poached pear - cranberry compote and sorbet -gingerbread sponge and chips -caramelized puff rice

Room 4 Dessert – Ubud, Jalan Sanggingan

Room 4 Dessert – Ubud, Jalan Sanggingan

Michelin Star, Stars, Molecular Gastronomy, Plating

Pinterest
Search