Molecular gastronomy: Powdered Ice Cream inside Candy Strawberry
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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. See more molecular gastronomy here: http://enthusio.com/best/11456/Best-molecular-gastronomy-chef
Comments
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Yuck
Looks disgusting -
ok after 10 hours of waiting for my dessert i guess ill go and buy ben&jerry instead
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I came for the soundtrack.
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go to the supermarket buy some strawberrys and eat them .... dont eat this chemicals
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my mouth won't stop watering
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That is some effort. Id just say fuck this and eat the strawberrys before step one and be done with and not waste a day of my life on this.
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What a fuck?
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Just eat the strawberry in the first place...
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why this shit so creepy
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so pretty ❤❤❤😍😍😍 wow
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MEANWHILE IN AMERICA! someone did Strawberry flavored chupa chups dipped with haagen dazs strawberry ice cream.
and it tasted much better without alien music background! -
that was very interasting
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wth those nails are gross. food handlers should keep their nails short :v
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But Why?
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For those who desire to waste a fortune and die young.
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1:52 Toe Thumb! TOE THUMB!! AHGH!
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demon magic!
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wwwwhhhhhyyyyy
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very beautiful video and fantastic cooking
8m 13sLenght
10043Rating