Dessert number one was a huge hit and a crazy sugar blast. I made a quick mousse by whipping heavy cream with raspberry jam and spooned it over donut crumbles (glazed donuts pulsed a few seconds in a food processor then toasted until very crunchy).

The “molecular” portion of this course was an effervescent lime sugar, which was a sugar syrup with lime zest heated to a soft candy stage and mixed with fizzy. As soon as the fizzy was added the liquid went crazy and started to foam and harden. I quickly spread it onto a silpat to let it cool, then crumbled the resulting candy into chunks. While it was really cool to make, it tasted a little like lime alka seltzer and I decided to leave it off the dessert.


See Molecular Gastronomy Party for the complete menu.