With this dessert, things can go both ways, either our customers will get it or they will hate it. There is no middle of the road here, which is what makes me a little apprehensive about it (and it is also why I am only charging $2.95 for it).
This dessert (is it a dessert when the main ingredient is a flavor from something which is in fact sweet, but not traditionally a dessert?) is made the following way:
I bought a large bag of Bazooka gum, you know, the one with the mini-comic strip, and I made a "stock" out of them. In other words, I just put the gum in water and simmered it until all of the flavor of the gum was in the water. One box (about 30 pc) was enough to flavor 2 qts of water. The flavor was not subtle by any means. There was not doubt it was bubble gum flavor.
I added a very small amount of gelatin to the bubble gum stock, just enough so that it would be like corn syrup in consistency, not fluid like water. Some body is necessary. Then I poured this into a spherical silicone mold and froze it. Once frozen, I popped it out of the mold and dipped it very carefully in melted cocoa butter (colored a light pink), so that it would be completely covered, since once the liquid thawed, it would loose its spherical shape. The hardened cocoa butter shell would act as the container for the liquid.
The sphere sat on a simple cube of vanilla poached watermelon (another favorite bubble gum flavor of mine, along with grape), and I garnished the dish with a small cube of aloe (for texture, it is close to the first bite you take when you put gum in your mouth, plus it has a mild flavor that just goes well with the bubble gum), a petal of poached hibiscus (a wonderful product that is made in Australia... generally used for champagne cocktails), a mint leaf (small, just enough to be present but not overwhelming; it is also the flavor of the chewing gum I prefer these days) and a small crystal of Maldon sea salt. Desserts always need a dash of salt.
How do you eat it? Simply tap the sphere with a spoon like a soft boiled egg and the filling explodes out; then you just eat the components together to get the effect of bubble gum without the gum part. So, is it dessert? Strictly speaking, yes. But should it be? If not, then what is it?
Note: I am not the first to use bubble gum as a flavor. There is a dessert at Alinea (in Chicago)that uses it as well, in a very different preparation. So is it a flavor for food, or should it be left to gum? Would you keep bubble gum flavor in your condiment shelf at home? I think I personally wouldn't, but my 4 year old daughter would.