This product, which revisits the caffè macchiato, consists of an espresso jelly with cream pearls. The latter are created thanks to the use of a caviarera, which, starting with the liquid cream, drains the product into a brewer with nitrogen. The low temperature (-196°C) transforms the cream into small white pearls which, with the coffee jelly, create a magical contrast of flavour and texture.

A creative interpretation of caffè macchiato in which the espresso is a soft jelly. The liquid nitrogen intervenes in the preparation, transforming the liquid cream into icy pearls that complete the recipe and add contrasting textures and temperatures to be enjoyed.