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.
There's always something cooking in the Gelaboratory!™
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