2007 - Lavazza Team & Ferran Adrià

Pasas is the Spanish name for raisins. To make this coffee-flavoured trompe-l’oeil, a treat for the eyes as well as the palate, the product of reverse spherification (the process used to make the hot coffee egg) is left to dehydrate in granulated sugar.

The result is coffee raisins, similar to raisins and with the same texture.