Pistachio - LYO

Freeze-drying is based on techniques that are difficult to apply in cooking due, among other things, to a lack of access to the appropriate technology. In 2005, elBullitaller used freeze-drying to experiment with different products and recipes that would later be incorporated by the gastronomic restaurant industry. This was the case with this dish, Pistachio-LYO Black Truffle Jellied Consommé and Mandarin Air.