Weird Gourmet Foods You Should Try at Least Once

First off, what is Molecular Gastronomy? Molecular Gastronomy uses chemical reactions to transform the taste, form and texture of food. This newly emerging technique explores and pushes the boundaries of food. The result: unique and exciting dining experiences.

Cocktail Ice Sphere

Think this is a spherical ball of jello? Think again! This hollow ice sphere is filled with juice or a cocktail for the above-21 crowd. To enjoy the drink within, you get to smash it open! Interactive, innovative and doubly stress-relieving. Just make sure you don’t break your glass too.

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Photo from Molecular Recipes

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Here is how you can make this smashin’ drink.

Aperol Gel and Paper

For the paper, you ideally want strong flavors (think scotch or whiskey). You also need to dilute the cocktail base to make the gel. This cocktail’s stunning presentation and innovative texture would transform any party! Unfortunately, transforming a terrible cocktail into paper or gel will not make it better, only more decorative.

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Photo from Molecular Recipes

Make your own with this fun recipe.

Coconut Mango Foam

A culinary foam made of tropical fruits is the perfect summer topping to any treat! Add it to fruit for a healthy, refreshing snack or use it as a cookie topping as an indulgent treat. All you need is an iSI Whip. We all have one of those lying around… right?

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Make this great summer treat here.

Disappearing Ravioli

This transparent and ultra thin “pasta” dissolves in the mouth instantly, releasing its inner contents. It’s made of edible films made of potato starch and soy lecithin, which dissolve upon contact with water but not in contact with oil or liquid ingredients with low water content. Due to its lack of flavor, it can be used in both savory and sweet treats. The one shown below contains pine nuts and pine nut oil. Yum!

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Want to make your own? Click here!

Edible Wood

In the context of food, wood has been traditionally used to smoke salmon, cheese and other yummy foods. Thanks to the Yacaratiá tree and several molecular gastronomists, wood can now be edible in and of itself. This tree’s soft, fibrous wood is generally served soaked in syrup or honey. It is also available in flavored jams with sawdust or chocolates (think well-cooked sweet potato or fig paste). The Yacaratiá can reach up to 15 meters (50 feet) high, and its edible wood is available in sawdust, planks and small rectangles for your enjoyment.

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Photo from Molecular Recipes

Try making this fun treat yourself here.