VIDEO | Molecular Gastronomy

02 Oct 2014
< 1 min read
A fruity video to tell you how to make powdered ice cream inside a 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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