Jordi Roca, pastry chef from 3 Michelin star restaurant El Celler de Can Roca, designed a dessert based on the scent of old books.
He captures that characteristic smell using a technique called enfleurage, soaking an old book in a neutral fat and then distilling it using a device called Rotaval.
He then pours some drops on thin wafers that resemble book pages.
He captures that characteristic smell using a technique called enfleurage, soaking an old book in a neutral fat and then distilling it using a device called Rotaval.
He then pours some drops on thin wafers that resemble book pages.
Here is a short video describing the process: https://youtube.com/shorts/zN2uHgX0rRA