It’s Snowing Like Crazy; Here Are Our Favorite Snow-Inspired Molecular Creations
OH GOD, MORE SNOW.
Frankly, the only solution to our snowpocalypse/snowmageddon/
bombgenesis (?!) woes we could think of to pass the time was looking through all of our favorite snow-inspired molecular gastronomy creations. Please don’t start playing with liquid nitrogen canisters in your kitchen at home as a result of looking at these, because we don’t know how long it will take an ambulance to come for you if you accidentally freezeburn your tongue off. But do look at these whimsical culinary winterscapes and fantasize that the outside world is your edible snow oyster, by all means.
1.The Snowman from Jukkasjärvi' at Noma
Around the time
Noma first landed Top Honors on the World's 50 Best Restaurants List, they had become notorious for serving the perennially adorable "Snowman from Jukkasjärvi." The snowman's body is made of dehydrated apple meringue and cloudberry sorbet (yummy!), with a wild thyme, cloudberry compote and crumbled meringue winterscape, all doused with a spray of yogurt snow. Did we just ruin regular sno-cones for you? Probably.
Photo Credit: Gourmet Traveller
2.Peppermint Snow at Alinea
A winterscape from
Grant Achatz at Alinea features sour cherry pudding, macerated blood orange, gingerbread marshmallow, and honey gelee, topped with festive peppermint snow rocks, dipped in liquid nitrogen to maintain their powdery fluff. Does it sound like we're described fine, fine cocaine? We know it does.
Photo Credit: Gastronomy Blog
3.Parmesan Snow With Muesli at elBulli
Liquid nitrogen-doused grated parmesan was the base of
Ferran Adria's parmesan snow with muesli at elBulli back in its heyday. The dish would come as a clean plate of snow with a side packet of muesli, and diners were instructed to try it both unfettered and with the muesli topping. We should not start grating parmesan into our cereal, though, correct?
Photo Credit: Ash Kelling
4.The Snow Globe Cocktail at wd~50
Finally, a snow dish to keep us warm. Mixologist
Tona Palomino came up with this one at Wylie Dufresne's wd~50: The Snow Globe Cocktail. It's complicated, but basically he uses molecular spinny contraptions and soursop fruit to separate cloudy Kamoizumi Nigori Ginjo Summer Snow sake into clarified liquid and residual solids, resulting in darling floaty snow-like beads in a sweet lychee-esque cocktail.
This story was originally published in 2013.