Wednesday, November 08, 2006


Spanish culinary mastermind Ferran Adrià is famous for tinkering with food at the molecular level to produce wonders like liquid ravioli and frozen Parmesan air. His latest gastronovelty: solid espresso, dubbed èspesso. It's made by combining regular espresso with sugar and a secret ingredient, then squirting it out of a canister like whipped cream. You eat it with a spoon. The mousselike treat arrived in the U.S. in September, and is available in espresso, cappuccino and macchiato flavors.

[+ more][+ recipe]
via Time

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Blogger Martin Lersch said...

The linked recipe is probably not how they do it (although the recipe is interesting on it's own!). I have speculated a little on this in a recent blogpost. I'm quite sure they use a shear-thinning hydrocolloid!

Martin Lersch (webmaster(a)khymos(dot)org)

1:28 PM  

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