This sounds like an awesome recipe to try. I’m still extremely interested in eating at a molecular gastronomy restaurant, but with the proper kitchen the recipe below would be worth a try. Spherification is a really interesting concept that takes some sort of liquid and converts it into jelly balls with a thing skin that pop open in your mouth, probably in a similar manner to ant eggs. My mind is already filling with ideas on how it could be used in some sort of high end Thai cuisine.
Modernist Eats: Spherified Green Eggs and Ham | Serious Eats.
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