There is a new dessert trend that is sweeping the internet off of its feet causing it to do a 360 flip in the air and land straight on its face. The cake as it is being called is the artistic interpretation of one New York and it features an unusual way to eat cake. I word cake should be used loosely here because this dessert resembles an silicon boob implant more than it does a cake. If you happen to love molecular gastronomy as much as I do, this dessert is perfect for you.
The Raindrop Cake is New York City–based chef Darren Wong’s take on the mizu shingen mochi, an intriguing Japanese cult dessert made from mineral water and gelatin or agar and served with roasted soybean flour and sugar cane syrup. “It’s a light, delicate and refreshing raindrop made for your mouth,” Wong writes on a website created for the dessert, which is newly available at NYC’s Smorgasburg.
Wong says he got the idea to make the raindrop cakes available in the U.S. after reading about their popularity in Japan. He says that it took a lot of trial and error to test various agars and gelatins to achieve the right consistency. “The cake has to maintain its shape but still have the texture of water,” he says. “This makes the cake a nightmare to store and transport. Each cake has to be individually packed in a way that protects it from movement and temperature.” To can read the rest of the article and see more pictures on slat.com.
Article source: Slate.com
Photo source: @raindropcakes
