Espesso that can be upside down

espesso
Originally uploaded by micmin.

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

http://www.time.com/time/2006/techguide/bestinventions/