Have yourself a a modernist merry Christmas.
'modernist cuisine' on Serious Eats
Sweet dessert soups are common in East and South East Asia. I'm partial to those made with coconut milk, which make a silky base for inclusions of fruit, red bean, tapioca pearls, and jellies. Spherified fruit juices combine the best of these add-ins: intense fruit flavor with a dynamic, juicy texture. I used guava juice, but use whatever flavors (perhaps in combination) you like. You can even dilute flavored syrups (like ginger or cinnamon) in water for your fruit juice. Just stay away from acidic ones like lime juice, which in my experience do not set as well.
Herb sauces are great stuff: they let the flavor of an herb come through proud and clear while lightly cloaking food. But they are prone to breaking—let an herb purée sit for five minutes and the solids will clump together and leave an ugly pool of green water on the plate. A small pinch of xanthan gum will hold the sauce together and provide a velvety texture to what may otherwise be too thin.
Tapioca maltodextrin is a slightly sweet modified starch that will thicken and stabilize liquids high in fat. Since it can absorb more than its weight in liquid, it can transform fat into a powdery substance that melts on the tongue. Use olive oil powder in dishes for an extremely rich feel in the mouth, such as on lobster. You can replace the olive oil in this recipe with any flavored oil; nut oils like hazelnut and pistachio come to mind.