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
See more molecular gastronomy here:
http://enthusio.com/best/11456/Best-molecular-gastronomy-chef
Published 8 years ago
TagsFood Cooking Recipe Recipes Molecular Gastronomy (Cuisine) Chef (Profession) molecular gastronomy modernist cuisine molecular chef molecular recipe molecular gastronomy recipe modernist gastronomy cuisine spherification liquid nitrogen pacojet cooking video modern cuisine molecular gastronomy video molecular gastronomy chef Seiji Yamamoto RyuGin Candy Apple
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