These 12 Molecular Gastronomy Recipes Will Surprise You

Molecular gastronomy has inspired both delight and confusion in equal parts, as Kat Kinsman writes in F&W's recent retrospective of the 25 biggest restaurant trends from the past 25 years. Its most attention-grabbing period may have passed, yet its strongest concepts are now woven into the wider vocabulary of contemporary cooking. In this collection, chefs such as Grant Achatz, Wylie Dufresne, José Andrés and Ferran Adrià rely on methods including spherification, emulsified foams and hot-and-cold contrasts to create bold flavours and unexpected textures. Alongside playful drinks and desserts, there are savoury recipes that depend as much on accessible cupboard ingredients as on specialist stabilisers. Begin with something straightforward, such as a foam-topped cocktail or a rapidly set pudding, before tackling recipes that make the table a talking point.

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01 of 12: Caramel Popcorn Shooters

Grant Achatz, F&W Best New Chef 2002, transforms cinema-snack nostalgia into a warm dessert you can drink. Buttery popcorn stock is poured into glasses, then crowned with airy caramel foam. Soy lecithin keeps the froth afloat, making every mouthful taste like liquid caramel popcorn.

02 of 12: Egg and Potato Chip Tortilla

For this speedy, soft and salty tortilla, chef Ferran Adrià uses crushed potato crisps instead of sliced potatoes, allowing them to soften in beaten egg. Serrano ham and piquillo peppers bring savoury richness, while a brief finish beneath the grill gives the surface a burnished colour.

03 of 12: Salt Air Margarita

Chef José Andrés begins with the classic combination of blanco tequila, Cointreau and fresh lime, before topping it with a savoury “salt air” foam. A Sucro emulsifier whips lime water and salt into a cloud-like layer that scents each sip.

04 of 12: Root Beer-Date Purée

Wylie Dufresne, F&W Best New Chef 2001, cooks pitted dates in root beer until exceptionally tender, then blends them into a smooth purée with deep caramel character. “They both have dark, opulent caramel flavors that play off each other,” he says.

05 of 12: Goat Cheese Puddings

Pastry chef Dana Cree incorporates sharp fresh goat's cheese into a honey-sweetened, vanilla-fragranced pudding mixture, lifted by lemon zest. Leave it to chill and set, then serve it with fresh raspberries and another drizzle of honey.

06 of 12: Hot Potato, Cold Potato

Achatz makes contrast the focus in this dish, pairing chilled Yukon Gold potato soup with hot potato balls poached in butter. The soup is enriched with black truffle juice, cream and white truffle oil, while Parmigiano-Reggiano, chives and, for those fully committing, shaved black truffle complete each bowl.

07 of 12: Coffee-Baked Squash with Crème Fraîche

Daniel Patterson, F&W Best New Chef 1997, nestles small winter squashes beneath a generous layer of coffee beans, which perfume their flesh as they bake until tender. A cold spoonful of crème fraîche with salt and pepper turns that coffee fragrance into an intriguingly savoury element.

08 of 12: Almost-Instant Soft-Serve

Inspired by Adrià's clever ice cream, which combines frozen fruit, sugar and fromage blanc without requiring an ice-cream maker, this recipe delivers similarly easy results. Justin Chapple blends frozen fruit with sweetened condensed milk, vanilla and a pinch of salt to produce a soft-serve with the texture of sherbet.

09 of 12: Fried Rice Pizza with Shiitakes and Edamame

Achatz packs sushi rice into a frying pan and cooks it until the base becomes crisp, then bakes it topped with soy-glazed shiitakes, tofu, edamame, sprouts and Manchego cheese. "Think fried rice meets pizza," he says.

10 of 12: Fruit Meringue Kebabs

Adrià covers fruit on skewers with shiny meringue, then quickly browns it under the grill - or with a blowtorch - to form a caramelised exterior. He calls these "Chupa Chups Julio Verne" or "Jules Verne Lollipops."

11 of 12: Roast Chicken Thighs with Tomato-Tapioca Porridge

Dufresne serves crisp-skinned roasted chicken thighs and soft roasted carrots with a savoury porridge made from tomato and pearl tapioca. Pistachios scattered over the dish provide crunch.

12 of 12: Cheshire Yorkshire Puddings with Sage and Black Pepper

Achatz cooks these in hot beef dripping or butter so that they rise like popovers while retaining a rich, custardy middle, much like Yorkshire puddings at their most luxurious. Cheshire cheese, or mature Cheddar, plus sage and black pepper flavour the batter and melt across the surface for a savoury finish.