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What happens when dessert meets science? Well, I recently found out at the World Science Festival Gala, which kicks off the World Science Festival May 29-June 2. I performed in musical numbers celebrating Dr. James Watson’s accomplishments (it was his 85th Birthday!) and honoring the culture and content of science. Dr. James Watson was a co-discoverer of the structure of DNA. Let me tell you, portraying the DNA nucleotide Adenine was so fun! Following the performance was the highlight of my evening: Dessert + Science. Dessert really is a science and very different from cooking. Everything must be measured and accounted for perfectly to ensure a great outcome. One of my favorite desserts were caramel popcorn balls encased in a cool, smokey bowl (like dry ice). I was served a cold cluster in my hand and then popped it in my mouth. Smoke came out of my mouth as I blew, and even more when I starting chewing it! SO COOL.
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Other creations included: Michael Cirino and Kevin Roche’s ( a razor, a shiny knife) popcorn ice cream. Heres how it’s made, “they used iSi whippers to aerate the ice cream base while simultaneously freezing it in a basin of liquid nitrogen – this created popcorn flavored ice cream in the shape and size of popcorn. The ice cream was finished with caramel sauce and presented in a small cup resting inside a popcorn box filled with popcorn.” Holey cow’s milk this was delicious. It seemed a party favorite – they ran out! The salt and butter taste with the cool sweet cream satisfied all my taste buds.
Image may be NSFW.
Clik here to view.Image may be NSFW.
Clik here to view.