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Molecular Gastronomy

Molecular gastronomy: Powdered Ice Cream inside Candy Strawberry

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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