Liquid Nitrogen Floating Island

TECHNIQUES: Pastry

Pastry Chef Michael Gillet of The Bazaar by Jose Andres

November 2009

At Jose Andres' swank The Bazaar in Beverly Hills, Pastry Chef Michael Gillet offers a dramatic, fun take on a classical French dessert, with a new school meringue made tableside with a food whipper, a ladle, and a big dewar of liquid nitrogen.

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