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I noticed recently, when walking past the LAB Nitrogen Gelato bar in Burke Street, that the showmanship of liquid nitrogen has lost none of its appeal.
The clouds of billowing gas emanating from the premises were really drawing a crowd. And those creating it looked the scientific equivalent of that teacher in their lab coats, gloves and protective goggles
To be honest I don't know how it all works. I really wasn't listening in those science classes and now for the very first time I wish I had been.
I do remember that it is important to wear protective clothing such as gloves.
I gather the liquid nitrogen does the same thing to hands as it does to bananas.
The nitrogen is not an ingredient in the gelato. It is just the wow factor. It quickly freezes the gelato but becomes a gas and plumes off into the air creating lots of drama as it does so.
Ice-cream made this way is much quicker than the normal freezing process. So the claim is that there is a finer, fresher, smoother texture that captures the full extent of the flavours.
Certainly the range of flavours is amazing and include tiramisu, salted caramel popcorn, mango and peach and lemon lime and bitters. There is even a sesame gelato topped with green tea sauce and a pina colada sorbet made from pineapple and coconut.
Worth the $6 for the experience and the wow factor. It will also definitely keep the kids quiet for a moments as well.