"A quiescently frozen confection"
It took my brain a long time to wrap itself around liquid nitrogen ice cream. I'm still trying to make sense of Pacojet ice cream, or frozen mousse, or whatever the Pacosters want to call it. And today I read about a carbonated ice cream being developed by engineers at MIT:
''It's not ice cream in the usual sense," said John G. Brisson, an associate professor of mechanical engineering at the Massachusetts Institute of Technology. ''It has a carbonated bite, and it just kind of goes 'whoof' on your tongue."My Rival and I refuse to be intimidated by these superfantastic technodesserts. But we would like to try them.
'This product is exciting," he said. ''The effervescence is unique. People are always looking for a new flavor, a new texture, a new mouth sensation. I'd think it would have pretty good commercial potential."