Molecular Gastronomy Introductory Kit, 1 unit

This pack contains:

Ingredients: UltraTex 50g, UltraFoam 5ml, UltraWhip 50g, UltraLin 50g, UltraGel 2 20g, UltraGel 5 20g, UltraSec 50g, Sodium Alginate 20g, Calcium Gluconate 50g, Calcium Chloride 20g, Malic Acid 20g, Flavour Enhancer 10g

Samples: ginger essential oil, juniper berry flavour drops, rhubarb flavour drops, silk gel

Equipment: 2 x lotus spoons, mini scales, 2 x syringes

Recipes: beetroot fluid gel, fizzy gin and tonic bubbles, mojito meringues, soy and ginger powder, vanilla panna cotta, strawberry and champagne jelly, savoury ice cream, red pepper cannelloni, rhubarb caviar pearls, foaming raspberry collins