Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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El Bulli molecular gastronomy kit from Infusions

25 July 2007 by
El Bulli molecular gastronomy kit from Infusions

Help is at hand for caterers itching to experiment with some of the unusual concoctions from Spain's celebrated El Bulli restaurant. Suffolk-based Infusions has snapped up the UK agency for the Texturas line of natural food derivatives created by El Bulli's Ferran and Albert Adrià and produced by Solé Graells of Barcelona to help chefs make their own hot gelatins, airs, foams, spherical gnocchi, pasta-less pea ravioli or fruit suspended in liquid.

The range to prepare sphere-shaped caviar, eggs, or ravioli comprises tins of Algin to gelify liquids that are then submerged in a Calcic bath, with added Citras to correct acidity.

A starter kit priced at £42.95 brings together these three essentials, along with a tool kit of two syringes and dosing and collecting spoons. This range also includes Gluco to overcome difficulties in dissolving.

The emulsifier range includes Lecite to convert liquids into airs, along with Sucro and Glice to mix fats and waters, with prices ranging from £6.95 to £17.95 per tin. There are also five gelification products (Agar, Kappa, Iota, Gellan and Metil) to achieve a variety of textures of hot and cold gelatins that cost between £11.95 to £25.95.

To buy it, call 01359 272 577

Infusions

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