Molecular gastronomy: Powdered Ice Cream inside Candy Strawberry

This is a molecular gastronomy strawberry-shaped toffee candy filled with powdered liquid nitrogen strawberry ice cream. This molecular gastronomy recipe is an adaptation of the signature dish "Minus-196° Candy Apple" by Seiji Yamamoto from his Tokyo restaurant Ryugin. Instead of apple form and ice cream, strawberry is used but the process is still the same.

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• Catégorie

  • Science et technologie

• Titre

  • A Lovesong (For Cubs) Part 2

• Artiste

  • Stars of the Lid

• Album

  • The Tired Sounds

• Fourni par :

  • Music Sales (Publishing), UMPI et 7 sociétés de gestion des droits musicaux