An entrepreneur from Bristol has created the world's first glow-in-the-dark ice cream using synthesised jellyfish luminescence and it will cost you a cool £140 for a scoop if you fancy a lick of the icy treat on your next trip to the seaside.
Charlie Harry Francis invented the frozen glow ball that works by reacting with your tongue at neutral PH, lighting up when you lick it and giving off a green glow.
Speaking to AOL Travel, Charlie said: "It's probably the most expensive ice cream I've ever made; jellyfish luminescence is four times pricier than gold so each scoop costs me around £140."
His experimental ice cream company Lick Me I'm Delicious can make any flavour ice cream, with favourites including beer, cheddar cheese and roast beef.
Check out some of the world's most expensive gourmet treats below...
World's most expensive food
Man creates world's first glow-in-the-dark ice cream (but it will cost you £140 a scoop)
Italian truffles are rated high by gourmet chefs all around but the white truffle is the most special variety originating in the Piedmont region of northern Italy and sold for £900 to £1,900 per pound. The truffles are collected by specially-trained dogs and pigs that pick up the unusual aroma with their sensitive noses. In 2007, casino owner Stanley Ho shelled out £230,000 for a white truffle from Tuscany weighing just 3.3 pounds. That’s one pricey fungus!
What's the most you've spent on dessert at a restaurant? We bet it wasn't £22,000 for a chocolatey treat like this one created by head chef Marc Guilbert at the Lindeth Howe Country House Hotel in Windermere, Cumbria. Guilbert made the world's most expensive dessert last year with ingredients including four different types of the finest Belgian chocolate and peach, orange and whisky flavours. It was styled like a Faberge egg and layered with champagne jelly and a light biscuit joconde. Edible gold leaf, a diamond from award-winning jeweller Wave Jewellery, handmade chocolate flowers and champagne and strawberry caviar were used to decorate the dessert. We think this definitely looks too good to eat!
As the world's most expensive spice, Iranian saffron can cost anything between £320 and £3,222 per pound! Why is it so pricey? It takes a huge amount of planting to extract a small amount from the purple-coloured saffron crocus flower - planting an area as big as a football pitch only gets around one pound of the spice. If that wasn't enough, the flowers need to be hand-picked in autumn to retain the aroma. Luckily just a tiny amount of the stuff goes a long way.
For $295 (£189) you can tuck into the mother of all hamburgers at the Serendipity 3 restaurant in New York. Le Burger Extravagant holds the Guinness World Record for the most expensive hamburger and contains Japanese Wagyu beef infused with 10-herb white truffle butter and cheddar cheese, which is hand-formed by famous cheesemaker James Montgomery in Somerset. It's topped with shaved black truffles, a fried quail egg and served on a white truffle-buttered Campagna roll with a blini on top, crème fraiche, Paramount Caviar Kaluga caviar and large pearls from the Huso Dauricus farm raised in Quzhou, China. It's topped off with a solid gold toothpick encrusted with diamonds and designed by renowned jeweller Euphoria New York. Now that's what we call a burger!
Produced in the city of Kobe in Hyogo, Japan, Kobe is the most renowned Japanese beef and is well-known for its marbled texture. The meat comes from the black Tajima-ushi breed of Wagyu cattle and is raised according to strict tradition making it a delicacy that costs between 3,150 yen (£25) and 16,800 yen (£137) per steak! In Japan, the only place where you'll find authentic Kobe beef, it is prepared in dishes like steak, sukiyaki, shabu shabu, sashimi and teppanyaki.
You wouldn't want to run out of change when buying this kebab after a night out as it comes with a £750 price tag. British chef Andy Bates, who created the world's most expensive doner kebab dubbed the 'don of all doners' last year crammed milk-fed lamb from the Pyrenees into the saffron flatbread. Chilli sauce using Scotch Bonnet chillies, mint and cucumber yoghurt infused with Krug Grande Cuvee champagne and an edible gold leaf garnish were also used. Andy told Rex Features that the doner was most likely to appeal to 'a high-class drunk on his way home.' We wonder if it comes with chips!
The Zasavica Special Nature Reserve in Serbia has 100 Balkan donkeys that give milk for cheese costing a huge €1,000 per kilo. The smoked cheese named Pule costs twice the amount of moose cheese, making it one of the most expensive in the world. There are no special ingredients in Pula and the price is based purely on the value of the milk. The delicacy isn't readily available either so if you fancy trying the cheese you’ll need to place an order in advance.
Last Christmas a luxurious mince pie worth a whopping £3,000 went on display at an East London shopping centre. The festive treat had a mix of traditional ingredients from recipes dating back to the 17th century, including the highest grade platinum leaf, holy water from Lourdes to bind the pastry and vanilla beans and cinnamon from eastern spice markets. It also contained ambergris sugar derived from sperm whale secretions and a solid platinum coin to keep with the British tradition of placing a silver coin in a Christmas dessert. The pricey mince pie took 10 days to make and featured a pastry top that was laser cut to give it an intricate finish.
Japanese Yubari melons are famous for their sweetness and hefty price tags that range between 1,000 and 10,000 yen (£8 to £80). The melons are only produced in Yubari city in Hokkaido under such strict quality standards that only a certain amount are grown each year making them so expensive. The melons have red flesh and at first were disliked by many people who called them pumpkin melons. They later became popular when they were given as a prize to MVP baseball players.
Omelettes are one of the cheapest dishes you can eat, right? Well at the restaurant Norma's at New York's Le Parker Meridien hotel egg lovers can shell out for the world's most expensive omelette, the Zillion Dollar Lobster Frittata, which costs a whopping $1,000 - that's £650! The costly breakfast dish contains lobster and 10 ounces of severga caviar, which is the highest category of the delicacy from the Caspian Sea. There's a $100 (£65) sample available so you can taste the lavish dish without having to spend all of your holiday cash!
It seems that certain species of fungi are consistently worth their weight in gold and this heavy-weight of a mushroom is no different. This rare morsel grows in Japan, only in Autumn and, as yet, cannot be farmed, hence the impressive price tag. Apparently the japanese used to give Matsutakes as gifts, representing fertility, prosperity and happiness, so, if you're ever stuck for a birthday present for that person who has everything…
White truffles aren't the only truffles making an appearance on this list. This delectable morsel of chocolate heaven is created by chocolatier extraordinaire Fitz Knipschildt using a French Perigord truffle surrounded by handmade truffle oil and 70 per cent Valhrona ganache. It comes on a bed of silver pearls and weighs just over 50 grams - less than an average snickers bar...but 250 times more expensive!
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Weird food around the world. Picky eater? Look away now!
Man creates world's first glow-in-the-dark ice cream (but it will cost you £140 a scoop)
If you happen to be visiting China's Zhejiang Province in the springtime, it's the delicate stench of young boys' urine, rather than daffodils, you'll be sniffing. It's not down to a regional problem with toilet training, rather the pee is used to soak and boil eggs to create a tasty street food snack. Aficionados claim they have 'the taste of spring', but we'll stick with chocolate Mini Eggs, thanks.
Look away if you're squeamish. Balut are boiled, fertilised duck eggs, the (usually) 17 day embryo almost fully developed, with fuzzy hair, bones, beak and all. Commonly sold as street food in the Philippines and other South East Asian countries, they're served with a little salt and or a chili and vinegar mixture and are thought to be an aphrodisiac. Er, yum.
If you like your cheese so 'ripe' that it's actually moving, then this Sardinian speciality is for you. Pecorino sheep's milk cheese is left in the open air until cheese fly larvae are laid, these then hatch and the acid from the digestive systems of the thousands of resulting maggots breaks down the cheese to a soft, seeping texture. To add to the fun and games, when disturbed, the larvae can launch themselves up to 15cm in the air.
Ah, the deep fried pizza – stuff of legends. Anyone in any doubt about the existence of this Scottish speciality need only visit a Glasgow chippy on a Saturday night to discover they are alive and well and causing the multiple heart attacks across the land. Any food snobs tempted to scoff should know that 'pizza fritta' is also a Neopolitan speciality (although admittedly they draw the line at stuffing the pizza with a poke of chips...)
Yes, the brain of the small tree climbing rodent is a delicacy in some parts of the US. You cook the head with the rest of the body (after cleaning of course), then, using your fingers and a fork, you crack the skull open and dig the brain out. Apparently, it tastes kind of like mushrooms.
As you probably know, the Scandies are very keen on herring. Fried, pickled, whatever. But in the north of Sweden, they go one further in the pursuit of herring heaven by leaving Baltic herring to ferment in their tin until they reach a level of putrefecation that demands the tin only ever be opened and eaten outside.
A dead tarantula's a good tarantula, so if you're passing through the Cambodian town of Skuon, give these deep fried delicacies a try. The legs are crispy and taste of the salt, sugar, oil and garlic in which they're fried, while the gooier abdomen, home to the spider's organs, eggs and excrement, is more of an, ahem, acquired taste.
Pity the poor puffin who happens to be born in Iceland, where he gets no legal protection and where his heart, still warm and eaten raw, is a national delicacy. In a country where other food favourites include fermented shark meat and cured ram scrota, looking cute, colourful and clumsy is no defence against being fished out of the sky with a large net.
Considered a Peruvian delicacy, guinea pig meat apparently tastes a bit like hare. Breeders recently bred a new 'super guinea pig' in the hope that they could export it to America and around the world. Hmmm. We're still waiting to see if it'll catch on...
Served up in street markets in Nanjing, guess who the the biggest purchasers of these crunchy little critters are? Tourists. Apparently, these taste slightly bitter. And they're very chewy. Which begs the question: why eat them at all?
The UK may be up in arms over unintentionally feasting on horse but it's a delicacy in Japan. Basashi is raw slices of horse traditionally served with ice, daikon pickles and soy sauce. If the idea of horse sashimi doesn't send you galloping to the nearest Japanese restaurant then maybe the news that it also comes in ice cream form will...minced horsemeat ice cream, pass the spoon!
Vietnam operates an 'if you can catch it you can eat it' ethos towards food, which is bad luck for these little birds. This dish recalls the more sinister edge of the nursery rhyme sing a song of sixpence, where four and twenty blackbirds were baked in a pie. These members of the sparrow family are roasted or grilled until crispy and eaten whole, head and all.
It comes to the table rolled up and looking like a cold flannel and, to be honest, doesn't taste that much more pleasant to eat. This thin, greyish, crepe-like pancake is a mealtime staple in Ethiopia and made from the fermented grain Teff, giving the injera its distinctive sour, tangy flavour.
Could you bring yourself to eat one of these cute, furry creatures? If you were in Bolivia you would probably be persuaded as tender Llama meat it served as steaks and burgers. This south American super food apparently tastes like a cross between lamb and beef but comes with far less cholesterol.
Is it a crustacean, a flower or a piece of coral? Actually Buddha's hands are citrus fruits from the Himalayas and, more recently, California. Use these floral-scented fingers as you would a lemon or lime, grating the peel and zest in salads, cakes and drinks or dried to fragrance a room. Buddha's hand margarita anyone?
In Iceland, svid - burned and boiled sheep head - graces many menus from restaurants to bus stops. Diners can eat every part of the head, from cheeks to tongue and eyes (although the latter is preferred by only the most hardcore locals).