PrintPhoto of the Day: Liquid Nitrogen Wine Sorbet
From April 13 to 19, I traveled around Chile with two other American food journalists on a culinary media trip. Here's another snapshot from that week. —Robyn Lee
My final meal in Chile was a laid-back lunch at Puerto Fuy, an upscale restaurant regarded as one of Santiago's best. In between our main courses and desserts, we were served red wine sorbet made almost instantly by our table with the aid of a steaming pot of liquid nitrogen. As one waiter poured the liquid nitrogen into a sleek white, porcelain bowl partially filled with wine, the other waiter used two spoons to constantly mix the wine and nitrogen together. After a few minutes and pourings, we were each presented with a quenelle of sorbet in a cocktail glass. The sorbet was super-smooth, less alcohol-flavored than the liquid version, and left a bit of a tingly burn at the back of my tongue from the liquid nitrogen.
After I convince myself that the dangers of liquid nitrogen won't result in some horrible injury to my person, I might just make my own liquid nitrogen ice cream.
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2 Comments:
That looks very cool Robyn. I'm assuming only the alcohol taste disappeared, but the alcohol was still there right? How about the taste of the tannins? Was it more/less pronounced than liquid?
deepitbhatia at 12:48AM on 04/26/08
@deepitbhatia: I suppose the alcohol was still there, or else there wouldn't have been any flavor left. I don't recall much tannin flavor..definitely less pronounced in frozen form. While I didn't dislike the sorbet, Carolina liked it a lot more so I gave her most of my portion. :D
roboppy at 11:09AM on 04/26/08