- Camera: Panasonic
- Camera model: DMC-GF2
- Exposure time: 1/80
- Aperture: f/2.5
- ISO: 100
Yuzu ice cream domed in a thin black chocolate shell, topped with yuzu pulp balls, strawberries and custard, mint leaves. (5 years and 667 days ago)
Yuzu parfait ice cream - created by Zizounai
Sm1: Icecream Photography Contest
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Hey, congrats on this work of art. What is a Yuzu ball? I wonder how much this dessert costs in Europe.
For yuzu balls, I meant the little balls of pulp which are on the top, but there is probably a more appropriate name for them I think. This dessert is included if you take a menu. On its own I don't know, if you want I can ask because it's worth a visit! Probably the price of 10 full meals in Chiang Mai
LOL....10 full meals and one month's rent in CM. No, it's OK, I know it will be eye rolling expensive. I'm still curious about Yuzu balls. From here they look like tapioca.
Well, thanks for insisting. I've asked the Chef and he told me it was juice spherification... Never heard of such a thing. So I asked Google and here is what I found:
http://arielleclementine.blogspot.fr/2012/03/how-to-make-spherified-fruit-juice.html
Isn't it worth 10 full meals and one month rent in CM (55555) ???
HOLY CRAP....I have heard about molecular gastronomy, it is unbelievable what they do nowadays. Did you actually eat this? Did the balls of juice explode in your mouth? Did your wallet explode? I saw a documentary on molecular dining. The chef is very famous, from Chicago and had been treated for cancer of the tongue. (imagine being a chef and having cancer of the tongue, oh my). The documentary was fascinating to watch for the amount of work that goes into preparation is phenomenal. A dinner can run up into the thousand of dollars BUT BUT BUT ....he is booked solid for 6 months in advance. Incredible ay? Yes, I forgot about 555. We use that here all the time when corresponding with fellow expats. Thank you for the link.
Howdie stranger!
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