Molecular Popsicles Marry Chemistry With Innovative Design [Pics]
Culinary scientists experiment with fruit flavors and liquid nitrogen to concoct futuristic sweet treats.
After four years in the making, molecular Kyl21 popsicles have finally crystalized, and are hitting the shelves of the Science Kitchen in a limited daily quantity. Unlike common desserts, Kyl21s are frozen with liquid nitrogen, which reduces the amount of sugar, fat, and other ingredients needed to make a popsicle. Glazed using a special process that leaves a surreal sensation in your mouth, these sugar treats are anything but typical.
Each popsicle is an individual piece of art, differing in geometric shapes and complexities. The multifaceted and creative designs of these desserts perfectly accentuate the popsicles futuristic appeal. Ranging from six-pointed stars to unboxed cubes, Kyl21 popsicles are molded around a distinctive bamboo stick that is engraved with an unique molecular number.
Targeting a more mature clientele, the company invented new recipes, ranging from classic fruit flavors to alcoholic ones. These popsicles are also vegan.
The Science Kitchen is producing about 1,000 popsicles per day. Unfortunately, these desserts are only available in Berlin.