Chef Mike Bagale of the Chicago restaurant Alinea, which has three Michelin stars, is credited with creating the edible helium balloon initially. The technique is rather easy to follow: essentially, he makes an edible helium balloon by mixing a lot of flavorful fruit essences with inverted sugars, then he pumps helium into the mixture to make the balloon.
Comments
This is an interesting and creative idea!! I feel like this is a practical way to take molecular gastronomy to the next level. It could make the dining experience more enjoyable and fun. I also like that it looks very simple and doesn’t look gross. It’s very elegant and unique, and probably tastes delicious!
I have actually been to this restaurant and it is really cool. It’s a toffee flavored ballon with helium. I highly recommend going to Alinea if you haven’t.