Mitchell Muchow

Mitchell Muchow

Mitchell Muchow
More ideas from Mitchell
How to make those yummy popping bobas from the frozen yogurt shops!

Asian Twist Spherification is a modern molecular gastronomy technique that was first invented at El Bulli by Ferran Adria in

Frozen pomegranate sphere on top of a tea cream with crystalized raspberries, created by Heinz Beck - la Pergola

Frozen pomegranate sphere on top of a tea cream with crystalized raspberries, created by Heinz Beck - la Pergola ハインツ・ベック

Greek yogurt panna cotta, and baked figs with honey and walnuts | coomegreek, authentic Greek recipes

Yogurt panna cotta, Greek yogurt, baked figs, honey and walnuts

Chocolate Salted Caramel - buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals.

Chocolate Salted Caramel - buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals. Technically a tart, but anything that oozes caramel like this does is candy in my book.

... mini pavlovas with hazelnut cream and dark chocolate ganache ...

Mini pavlovas with hazelnut cream and dark chocolate ganache.

Cheesecake Filled Chocolate Easter Eggs — the easiest, quickest, no-bake treat you can make this Easter.

Cheesecake Filled Chocolate Easter Eggs - This recipe could not be any easier; there's no baking involved and it takes hardly any time to create these cute Cheesecake-Filled Chocolate Easter Eggs with a 'yolk' made of passionfruit sauce.

Rhubarb. - The ChefsTalk Project

- The ChefsTalk Project- coconut panacotta

Food Photography: Lemon & Lime Tart | Sweet Gastronomy // Tart, Dessert, Individual Portions, Artificial Lighting, Overhead Shot, Artificial Props, Edible Props, Meringue, Sugar Crystals, Sugar, Colour Contrast, Black Background, Black Serving Platter

Lemon and Lime Tart ~ Sweet Gastronomy

Saffron pannacotta, green grapes, meringues, strawberry, pistachio praline, apricot puree - The ChefsTalk Project

Food Inspiration Saffron pannacotta green grapes meringues strawberry pistachio praline apricot puree The ChefsTalk Project