Molecular gastronomy is the study of using science to make foods that defy the senses.
Imagine cheese lighter than air, cotton candy foie gras, and inkjet-printed crackers.
In Japan, they’ve developed a cake called mizu shingen mochi using water from the Japanese Alps, creating a cake that looks like an enormous droplet of water.
The best part?
It literally melts in your mouth.
The dessert is described as such:
It’s like eating a delicate water balloon that can pop at any second for dessert. Only way more delicious.
It actually looks like an edible breast implant.
Coming to a plastic surgeon’s retirement party near you…