Image via Bompas & Parr
UK food design studio Bompas & Parr led by Sam Bompas and Harry Parr has collaborated with materials experts at the Aerogelex laboratory in Hamburg to make the “world’s lightest dessert.”
The dessert is made of aerogel, a material made in the 1930s by American chemist Samuel Kistler, after he discovered a way to replace the liquid element of gel with gas, per Dezeen.
The type of material developed by Kistler keeps the “internal matrix” of gel while comprising as much as 95 to 99.8 per cent air, giving it the extreme lightness it is known for.
Bompas & Parr was inspired by the making of aerogel and in an adapted procedure, a special meringue termed by the brand as “a taste of the sky” is created.
The studio made use of the globular proteins found in egg whites (known as albuminoids) to form the meringue, as explained in Dezeen.
It is shaped in a mold before being placed in a solution of calcium chloride and water. Then, the liquid in the gel substance is replaced with liquid carbon dioxide, which then turns into its gaseous state in a procedure known as super-critical drying.
Finally, the gas is removed through venting, leaving behind the exterior of the gel substance. This leads to the final product containing 96 per cent air and weighing merely a gram, making it the “world’s lightest dessert.”
The meringues were first released for tasting at the King Abdulaziz Centre for World Culture (Ithra) in Dhahran, Saudi Arabia during Ithra’s Creativity Season, Tanween, from 10 to 26 October this year.
Food design studio Bompas & Parr has created an incredibly lightweight edible meringue using a process originally developed to manufacture the lightest solid material ever made. … pic.twitter.com/dkl1fEJcqA
— Design Speaker (@DesignSpeaker) November 3, 2019[via Dezeen, video and cover image via Bompas & Parr] http://www.designtaxi.com/news/407173/Find-Out-How-The-World-s-Lightest-Dessert-Weighing-Just-One-Gram-Is-Made/