The idea of hot ice cream definitely sounds like a foreign one, but believe it or not, the concept is actually a delicious adaptation of the tasty classic dessert. Designed by Andreu Carulla, the remarkable ‘Oxymoron II’ transforms the iced treat into a gourmet sandwich.
The marvelous machine is designed to cook ice cream into the center of a brioche bun. What’s amazing about this genius invention is that it is able to keep the ice cream cold while it’s inside the warm pastry. The unusual contraption was specifically designed for the ‘El Celler de Can Roca’ restaurant, which is connected to the ‘Rocambolesc’ group. After the tasty gourmet treat is finished, the trademark ‘R’ is emblazoned on the top of the sandwich.
While it’s definitely an unexpected treat, it’s one that is sure to catch fire in the foodie world.
Hot Ice Cream Makers
The ‘Oxymoron II’ Creates Amazingly Hot Ice Cream
Trend Themes
1. Hot Ice Cream - The concept of hot ice cream is a disruptive innovation opportunity that combines the unexpected elements of warmth and cold in a delicious dessert.
2. Gourmet Sandwiches - The transformation of ice cream into the center of a brioche bun opens up new possibilities for creating gourmet sandwiches that combine sweet and savory flavors.
3. Innovative Food Technologies - The creation of the 'Oxymoron II' machine highlights the potential for disruptive innovation in the field of food technology, paving the way for unique culinary experiences.
Industry Implications
1. Restaurant and Hospitality - Restaurants and hospitality establishments can explore the opportunity of introducing hot ice cream and gourmet sandwich creations to their menus, offering customers a unique and memorable dining experience.
2. Food and Dessert Manufacturing - Food and dessert manufacturing companies can consider investing in innovative machinery and processes to produce hot ice cream and explore new product offerings in the market.
3. Culinary Arts and Gastronomy - Culinary schools and professionals in the field of gastronomy can incorporate hot ice cream techniques into their curriculum and push the boundaries of dessert creation, showcasing the fusion of hot and cold elements.