Within the food industry, there is a natural tendency for innovation. This is the tendency that makes possible constant development in terms of food, what we eat and how we eat it.
However, there are a few concepts that we consider as sacred and unchangeable from its current condition, unable of getting better. There are dishes, both sweet and salty, that we now consider as “definitive”. Still, these are perfectly exposed to change, to be affected by an innovative process that is conducted by human curiosity.
One of these influenced preparations is ice cream, now exposed to a creative revolution that proposes new ways of getting it done, served, and enjoyed. In the following lines, we’ll present you 4 different preparations that you probably didn’t know.
Powder Apple Ice Cream from Japan
The molecular gastronomy is one of the fronts where ice cream is changing dramatically. This trend of applying science in food preparations has allowed, this time in Japan, to create a novel way to eat fruity ice cream.
Seiji Yamamoto, the owner of the famous restaurant RyuGin, which has three Michelin Stars, has created a new dessert called the Minus-196º Candy Apple. This form of ice cream has a highly peculiar preparation that involves incredibly low temperatures, nitrous oxide, and liquid nitrogen. The final product is a light and fine texture that could be gone by the wind.
Fried Ice Cream from the United States
The American gastronomy, always caloric and of high octane, has found a way to fry ice cream and serve it without making a mess. You may wonder, how is this possible? How could ice cream be fried without getting melted?
The way in which it was possible to fry ice cream without spoiling it was by freezing an ice cream ball and wrapping it in a special dough. This wrapped ball gets into hot vegetal oil by using a special technique. Only when it’s done right, we get a crunchy fried cover and a cold and creamy core.
When it already properly fried and out of the oil, the ice cream ball is served with whipped cream, syrup, and other toppings that are simply perfect for the concept.
Fluorescent Radioactive Ice Cream for the UK
Eating ice cream that shines in the dark is now possible thanks to the same molecular gastronomy applied to the Minus-196º Candy Apple in Japan. A British company, which had the collaboration of Chinese biologists for this project, have created a fluorescent ice cream that reacts to the contact with human saliva.
The most peculiar characteristics of this ice cream are that it doesn’t need darkness to vividly light on and its preparation based on proteins from bioluminescent jellyfish. The bad news is that it’s quite exclusive, having a price tag of $225 per cone serving.
Spaghettieis from Italy
The peculiar yet attractive name of “spaghettieis” refers to a German invention with Italian roots. Dario Fontanella is an expert ice cream maker from Italian origins who lives in Germany. Since a while ago, he has become widely known for its most interesting and successful invention: Spaghettieis.
A few decades ago, Dario was meditating on how to represent its Italian origin through an innovative dish, something that was ground-breaking enough among his customers, also involving local good taste.
What he thought then was getting ice cream into a meat grinder, creating this way creamy strips that were similar to spaghettis. So, as its appearance suggests, this cold preparation is served on a plate, covered with strawberry sauce with finely grated white chocolate, this to simulate in a funny way a plate with pasta, Bolognese sauce, and Parmesan cheese.