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.
Inventor: Ferran Adrià
Availability: At Lavazza in Chicago; $2.49
To learn more visit lavazza.com
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