Edible balloons next must-have party dessert
A SYDNEY patisserie is making a desert guaranteed to give you gas — helium, to be exact. The bizarre new treat is a balloon you can eat.
NSW
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WE’VE had cronuts and ice cream sliders, freakshakes and the crospresso. Now Sydney’s sweet-seeking sugar addicts have a new treat to enjoy — the edible balloon.
It might sound like one of Willy Wonka’s wilder recipes, but the treat is made from a straightforward mixture of corn syrup, water, sugar and gelatine which is then inflated with lighter-than-air helium.
It was created by Chicago chef Grant Achatz as a dessert for his Michelin three-starred restaurant Alinea in 2016 and featured in a MasterChef episode in May, completely stumping contestants.
Black Star Pastry owner Christopher Theēsaid he decided to make his own version for his store in The Galeries after being inspired by the treat’s American pioneers. However the treat is only available until tomorrow.
“We kind of thought, what dessert company is crazy enough to take on this dessert in Sydney,” Mr The said. “And the answer was us.”
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He said the treat was a tricky dessert to master because the ingredients had to be cooked precisely to 120C before cooling.
“The process requires a production line of three people,” Mr The explained.
“The first person creates the mixture, the second person inflates by using a helium tank and a little hose, and the third person ties the balloon together.
“You have to hold the balloon upside down just enough while blowing in the helium, and then you have to flip the balloon up as it expands at the exact right moment.”
The dessert balloon tastes like a mix between rock candy and pastry, and comes in strawberry, coconut, orange and passionfruit flavours.
But how do you eat it?
“You basically have to bite the dessert and put a hole in it,” Mr The said.
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