Gadget review: Cuisine R-Evolution Molecular Gastronomy Kit

As a regular viewer of Great British Menu and MasterChef, I’ve been eager to replicate some of the more elaborate Heston Blumenthal-inspired molecular gastronomy dishes tried out on those shows.

Cuisine R-Evolution Molecular Gastronomy Kit

£44.99 from, for more information see

My chance arrived when I was put in charge of the starter for my girlfriend’s birthday dinner party last Saturday.

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For those unfamiliar with the culinary dark arts, molecular gastronomy combines science with cooking to create innovative food textures and unusual forms. The Cuisine R-Evolution Kit is a cardboard treasure chest with pull-out drawers, each containing ten tear-open sachets of agar-agar, sodium alginate, calcium lactate, soya lecithin and xanthan gum. There’s also a DVD which takes you step-by-step through 50 video recipes and a range of spoons, pipettes, tubes and a syringe. Recipes range from custard raviolis to frozen chocolate wind.

The centrepiece of my starter was homemade Sicilian arancini (risotto balls), which I paired with two gelification recipes of balsamic vinegar pearls and aragula spaghetti. Making the pearls was actually pretty simple: first I needed to freeze a cup of olive oil for 30 minutes, then I brought ¾ of a cup of balsamic vinegar plus one sachet of agar-agar powder to the boil in a separate pan. I then deployed a pipette to suck up the boiled vinegar and add it a drop at a time to the chilled olive oil. Hey presto – I had mini squishy marbles of balsamic vinegar which were actually quite tasty.

This kit represents an impressive addition to my kitchen arsenal.