Texturas is a range of products by Ferràn Adria, whose restaurant El Bulli is considered the best in the world. This range of ingredients allows you to try out the techniques of molecular gastronomy at home, in order to create amazing new textures and recipes.

Gellification is one of the key effects of molecular gastronomy. Depending on the ingredients, you can vary the textures as you wish, to create dishes that are firm, elastic, rigid, fragile or soft.

Metil is a gellifying agent that is produced using vegetable cellulose. It gellifies when it comes into contact with heat, and, when in contact with cold, it produces a relaxing effect.

Presented here in powder form. Mix well by shaking and leave to cool in the refrigerator until the mixture reaches 4°C. Heat to between 40°C and 60°C to gellify.