OC: Popping and sucking a candy balloon is probably a sight you’d expect to see at a kid’s party, but it’s what all the adults are doing at this Michelin three-star restaurant in Chicago. They come dressed in their finest for an evening of elegant dining, but once they arrive at ‘Alinea’, patrons are encouraged to embrace their inner child with their latest dessert offering – the Edible Helium Balloon.
The dish, created by head chef and Aliena co-owner Grant Achatz, is now being touted as one of the coolest desserts ever produced in the US. Achatz recently released a video on how the balloon is made – the process starts off with making a green apple taffy base, which is then blown up using a tube connected to a helium tank. The result is a transparent balloon that is tied with a ‘string’ made of dehydrated granny smith apple. The entire confection is then sprinkled with a dusting of green sugar. Video
I prefer mine filled with N2O…
But with this kind of balloon is it still possible to inhale the helium so you can talk like Mike Tyson?
Yes, just watch out that you don’t bite the waiter’s ear off…
Whipit anyone?
I made one full of methane once.
I’m going to guess that Alinea’s is one of those Chicago restaurants that give FAAABulous presentations of cute little two bit entrees and on the way home one has to stop at WC, a greasy spoon for late night breakfast, or Mickey D’s because of hunger pangs.
that’s supposed to be two BITE entrees
Shoot it full of oxygen and acetylene… float it over a lit candle…
@Outdoorjohn – Heh! That’s #37 in 100 Ways to Have Fun with Carbide!
Stupid, sure. Fun? HELL YES. I want to try one of those things. 😉
So the rubes are basically overpaying for air.