Food design studio Bompas & Parr has truthfully outdone itself with these strikingly beautiful meringue desserts. Not only are these compositions sculpturally enticing, but they are also incredibly lightweight. The firm pushed the boundaries of this category through a collaboration with material experts at the Aerogelex lab in Hamburg. Aerogel — which is "the world's lightest solid," was utilized in the making of the beautiful meringue desserts.
To make the sweet creations, Bompas & Parr submerges a hydrogel of an egg white in a chloride and water bath. Liquid carbon dioxide substitutes the jelly that is formed from the bath. Through super-critical drying, the carbon dioxide is transformed into a gas, which is then removed by venting. What is left is the skeleton of the original shell, which is essentially the building component of Bompas & Parr's beautiful meringue desserts. As it is 96% air, the creations weigh just one gram.
Ultra-Lightweight Meringue Desserts
Bompas & Parr Use Aerogel to Make the World's Lightest Dessert
Trend Themes
1. Aerogel-based Food Design - Innovative culinary adventures that utilize aerogels, such as ultra-lightweight desserts, offer an opportunity for culinary artisans and designers to create unique edible art pieces.
2. Hydrogel-based Food Preparation - The use of hydrogels in food preparation that creates unique textures and shapes presents a new platform for food experimentation, particularly in the area of molecular gastronomy.
3. Supercritical Drying Techniques - Incorporating supercritical drying techniques in food preparation offers a new avenue for chefs to create lighter, airier, and unique food creations.
Industry Implications
1. Food and Beverage - Incorporating aerogels and hydrogels in food preparation offers an innovative and unique way to create one-of-a-kind food pieces and dishes.
2. Material Science - Collaboration between material science experts and food designers for the creation of unique culinary experiences using aerogels presents a new avenue for research and development in material science.
3. Fine Dining - Unique and creative culinary creations using unconventional techniques and materials, such as aerogels and hydrogels, present a disruptive innovation opportunity for high-end restaurants and fine dining establishments looking to set themselves apart from their competitors.