Cargando…
Mix some yoghurts, add a soupçon of balsamic vinegar, pour in some liquid nitrogen at -196°C and the result is some delicious ice-cream
This was the recipe that Ettore Bocchia (in the centre of the picture), the distinguished Italian chef, presented at the Gourmet Festival.
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2004
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| Acceso en línea: | http://cds.cern.ch/record/710707 |