|Photos copyright of Gelology and Jordan Harrison|
For Swinssnex's Summer BBQ, I made an interactive gelatin dessert table to complement the BIO International Convention theme.
With beakers, flasks, glow sticks, and dry ice, the guests were treated to four science-themed desserts. There were Apple-Ginger edible petri dishes, strawberry basil gel electrophoreses with a sour cream panna cotta, salted caramel chocolate pudding pieces with DNA helices, and a raspberry-rose water gelee with the Swissnex logo on top.
Guests were treated to some gelatin spherification to garnish their desserts with either basil or violet spheres.
Thank you Swissnex for a great event! You can read more about the event here.
There's always something cooking in the Gelaboratory!™