Hi there! This is a little older, but I realized there were several projects I never posted on Craftster. This is one of those. It’s my attempt at molecular gastronomy for a father’s day dessert for my husband–it’s molded vanilla panna cotta with a mango juice sphere and raspberry coulis. He teased that it was an Apple mouse with an egg yolk in blood. 
The Panna Cotta was a recipe that I googled (they all seem pretty close) that I molded in pill shaped silicone molds that apparently don’t exist on Amazon anymore. 
I had to freeze them for them to come out of the molds without breaking. They defrosted just fine. The raspberry coulis was just berries and powdered sugar that I mixed and sieved in a fine mesh sieve to get out the seeds. No cooking- no machines.
The mango spheres required work and practice and extra equipment. If you’ve ever had popping fruity boba, this is like a giant version. I sweetened some mango juice and followed the directions here: [http://m.molecularrecipes.com/site/molecularrecipes_1/post?url=http%3A%2F%2Fwww.molecularrecipes.com%2Fspherification-1%2Fcarrot-orange-mango-spheres-rose-crystals%2F#2852]
(http://m.molecularrecipes.com/site/molecularrecipes_1/post?url=http%3A%2F%2Fwww.molecularrecipes.com%2Fspherification-1%2Fcarrot-orange-mango-spheres-rose-crystals%2F#2852)
The Panna Cotta was delicious, but the mango spheres were just ok. Worth it for fanciness and drama, not for taste. 
I enjoyed reading about El Bulli, the (now closed) restaurant that really put molecular gastronomy on the map, and about all of the techniques, but I haven’t tried anything else at home. Maybe someday.
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