Molecular Gastronomy has been responsible for creating some weird dishes: parmesan foam and ketchup caviar comes to mind. This, however, may be one of the most unusual dishes I’ve seen.
This edible helium balloon from Chicago-based Alinea Restaurant is made from apple, and I’m assuming is served as a dessert. It would definitely make for an interesting ending to a date night!
Have you experimented with molecular gastronomy? What were your results?
(Source: The Awesomer)