CAPPUCCINO NITRO

2006 – Lavazza Team & Ferran Adrià

You can use cold, as well as heat, to cook. Cappuccino Nitro is ‘cooked’ in liquid nitrogen at -196°C.

The result is a crunchy frozen meringue on the outside — creamy and at room temperature on the inside. It is a kind of cappuccino “mi-cuit” obtained from extremely sophisticated techniques.