Are you eager to learn more about flavours, aromas and transforming the texture of Extra Virgen Olive Oils (EVOO)?
In this workshop I am teaming up with David to bring to you a unique tasting experience, which combines the magic of the EVOO world with the magic of science applied to cooking through molecular gastronomy.
In this 3 in 1 workshop you will learn how the oil is produced, different commercial categories, health benefits and assess the quality by tasting three selected Spanish oils.
You will experiment with new ingredients, such as: xanthan gum, agar-agar, lecithin, glucose, glycerine or maltodrextine to transform the textures of EVOO to make airs, pearls EVOO, foams, powders, gels, infusions, creating your own ‘molecular-tapas‘- simples!
Menu includes: appetisers, two large portion tapas and dessert (BYOB).
The workshop will last for 2 1/2 hours and it will be held on 27th January at 12 noon till 2.30pm at Clapham , cost pp £49.
Please click below to purchase your tickets.