Recently, we were invited to dinner at our friends’ home. They pulled out what appeared to be a chemistry set to make dessert:

Clearly, this was going to be a *very* technical dessert.

Apparently, our hosts were fans of molecular gastronomy. You know, like El Bulli. And the use of such fun ingredients as alginate, and sodium calcinate, plus a scale, mental math, a Vitamix for purées and high velocity hand-whisking:

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First, we made the fake roe — aka, apricot peach purée boules:

Then, we made the faux nori (aka rolled chocolate over crushed tin foil):

We filled the rolls with rice pudding, aka sushi rice, and we sliced some “ginger” aka, Georgia peaches:

With the addition of pistachio-nut butter “wasabi” and raspberry purée “soy sauce” our desserts were complete:

Truly, this is one of the techiest things you can do with things that come from a garden:

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