Molecular Gastronomy – Strawberry Verrine

Find everything you need to experiment at home at

And for more molecular gastronomy recipes, go to


cr4ni4lx says:

is it better to use vanilla extract? or a vanilla pod?

Chris Young says:

Roll up your sleeves chef!

TheAngryMurloc says:

It would be nice the see a spoon go into the food for us to get a sense of the texture the agar creates.

I do have the set but weary of trying some of these creations because I would like some form of reference of how it would be like digging into the food.

Michael Peo says:

How much agar agar is there in one one of those little bags?

Jerry Giesler says:

Strawberry verrine and banana spaghetti!!! 😀

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