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

This story originaly published at http://www.foodandwinebuzz.com/bliss/molecular-gastronomy-powdered-ice-cream-inside-candy-strawberry/

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