Molecular Gastronomy has been around for quite some time, but is trendier now than ever. Dippin Dots, also known as Ice cream of the Future were introduced to the public in 1987. The concept is basically freezing small drops of the ice cream base using liquid nitrogen which creates frozen spheres. I remember having Dippin Dots at a county fair when I was really young and thinking they were the coolest ever. I never imagined twenty + years later I would be making them myself.
For the Mad Scientist Fair, I wanted to create something original and experiment with Molecular Gastronomy. I decided to mix sweet with savory and make Dippin Dots for the bacon enthusiast. These little dots of bacon perfection have a smokey but sweet flavor. They taste exactly like bacon with a tiny hint of maple syrup.
Please use caution when handling Liquid Nitrogen. It is extremely cold -- at it's boiling point it is -321°F. If it comes in contact with your skin, mouth or eyes, it could cause frostbite. I recommend using safety gloves and goggles.