Modernist & Molecular

Chocolate coated fizz-in-the-mouth sugar. Add excitement to chocolate mousse cakes, or sprinkle over cupcakes

Seaweed used for setting, stabilising and thickening

Restaurant quality gelatin sheets, perfect for use with professional cookbooks, and all-round use

Spherification ingredient for molecular caviar and ravioli

For ice cream, sausage making and crispy bread

Use as a natural preservative for homemade cordials and jams, or to adjust the pH in molecular cuisine

For foams and emulsifying sauces

Dough improver in baking, prevents discolouration in fruit juice, and acts as an antioxidant in charcuterie

For stabilizing ice creams and sauces or binding gluten-free doughs

Fizz-in-the-mouth sugar crystals. Use on chocolates, or Heston Blumenthal's exploding gateau

For smooth textures in confectionary, and soft-scoop ice cream 

For setting a milk-based blancmange or pudding. Smooth, elastic, clear settings.

For smooth-textured, slow-melting ice cream

For smooth-textured, slow-melting sorbets and ice-creams

Fill with a liquid, and serve with a solid on top - dashi with a seaweed canapé, or coffee and baklava

Fill the glass dome with smoke, so diners lift the lid to release the flavours and reveal smoke-infused food

For Michelin-star precision when plating-up a dish