Molecular Gastronomy

Just finished a really exciting summer workshop. I’d planned to have the children make home made pasta, fruit mousse, focaccia, ice cream, sorbet and some kind of biscuits if we had time during the day. However, in the post arrived an intriguing package from MSK, a sample kit for apple caviar – so change of plan, we’re going to make all that stuff plus a bit of molecular gastronomy at the end of the day.

We all had a great time making pasta, doing yeast experiments and seeing just how big the yeast could blow up a balloon – pretty big and knowing when your egg whites are at the right consistency – you can tip the bowl upside down over your head the the egg whites stay in the bowl – Do not try this at home without permission of a grown up! So a bit of molecular gastronomy to get us warmed up,

When the children had eaten lunch and filled up on delicious ice cream and sorbet we got the apple caviar kit out. Unsure if it was going to work as I’d never tried it before and wasn’t sure what was supposed to happen – well, it was totally fantastic, brilliant, thoroughly spectacular. The children loved it, some of their parents joined in when they came to collect them and they said when they left that this was the highlight of the day.

So molecular gastronomy workshops will be coming soon, watch this space.