How To Carbonate Fruit and Make Crunchy Honey

Cara Nicoletti is joined by Wylie Dufresne, the American chef behind wd-50 that helped bring molecular gastronomy to NY, to show us how to add a scientific twist to a classic cheese plate. First he carbonates fruit slices by adding C02 to a siphon, then freezes honey by drizzling it into liquid Nitrogen. Both are added to creamy ricotta spread onto roasted bread, creating a texturally surprising taste experience. Subscribe to Munchies here: All Munchies videos release a full week early on our site: Hungry? Sign up here for the MUNCHIES Recipes newsletter. Check out for more! Follow Munchies here: Facebook: Twitter: Tumblr: Instagram: Pinterest: Foursquare: More videos from the VICE network: