The Alinea Edible Helium Balloon Tastes Like Green Apple
Meghan Young — February 16, 2012 — Lifestyle
References: alinea-restaurant & psfk
The Alinea Edible Helium Balloon is a new dessert delicacy that defies gravity. As its name suggests, it is a big bubble that can be consumed and digested. In place of colorful rubber material, the edible balloon is made out of a special and secretive mixture. The mixture boasts an elasticity that allows it to be blown up with helium without bursting.
Made in the only restaurant with three Michelin stars in Chicago, the Alinea Edible Helium Balloon tastes like green apples. Served on a string of dried apples, the Alinea Edible Helium Balloon can be popped and then consumed, or slowly sucked to get the full and funny effect of the helium in addition to the dessert itself. A needle is provided in order to eat it the first way.
Made in the only restaurant with three Michelin stars in Chicago, the Alinea Edible Helium Balloon tastes like green apples. Served on a string of dried apples, the Alinea Edible Helium Balloon can be popped and then consumed, or slowly sucked to get the full and funny effect of the helium in addition to the dessert itself. A needle is provided in order to eat it the first way.
Trend Themes
1. Edible Bubble Treats - The development of edible balloons opens up opportunities for creative and interactive desserts.
2. Gravity-defying Desserts - The Alinea Edible Helium Balloon showcases the potential for desserts that challenge traditional concepts of texture and presentation.
3. Novelty Food Experiences - The Alinea Edible Helium Balloon combines culinary expertise with playful elements, paving the way for unique dining experiences.
Industry Implications
1. Fine Dining - High-end restaurants can explore the use of edible balloons to enhance their dessert menus and create memorable experiences.
2. Catering and Events - Catering companies and event planners can incorporate edible balloons to add an interactive and whimsical touch to their offerings.
3. Food Technology - Researchers and food scientists have the opportunity to further develop and refine the materials and techniques used in creating edible balloons.
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