As part of the team at renowned New York restaurant WD-50, pastry chef Alex Stupak turns out molecular gastronomy recipes that are part artwork, part scientific marvel. While it’s not likely that you’ll be making this recipe anytime soon, we’re including it here so you can admire it as you would a piece in a gallery. And, out of respect to the proper name of the recipe as it’s delineated on the WD-50 menu, we’re listing it all here (we had to abridge it so it’d fit above):
compressed ground pistachios
lemon balm leaves
For the shortbread:
For the pistachio purée:
For the spruce yogurt:
For the hydrated pistachios:
For the compressed ground pistachios:
To finish the dish:
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