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Messer - Geschäftsbericht 2008

Special: 44 years economic history
Eiskalt und feurig scharf: Mangoeis mit Chili
Ice cold and hot and spicy: mango ice cream with chilli.

Campari-Orange einmal anders - als gefrorene Kügelchen
Campari Orange with a difference - as frozen pellets.

Die Kälte von flüssigem Stickstoff eröffnet kreativen Köchen neue Dimensionen.
Liquid nitrogen opens up new dimensions for creative chefs.



Who would have thought that gases would one day play a major role in haute cuisine? The “cryo-cooking” trend has made this possible, demonstrating that flavourless gases combine perfectly with the finest gastronomic delights.

Austria: molecular cuisine

Messer has extended its Gastronomy service to the supply of gases for “molecular cuisine”. At a cookery demonstration in the Gumpoldskirchen Technical Centre, celebrity chef Oliver Scheiblauer used these gases to conjure up some true culinary delights: these included ice-cold Kaiserschmarrn, Campari-Orange in solid, chilled form, which gradually releases its aroma inside your mouth, and “mango ice cream with chilli”.

Austria: hot and cold delicacies

Molecular cuisine is the technology transfer between cooking and biotechnology, allied to the chefs’ own creativity. With just a few ingredients, they can concoct a succulent array of astonishing culinary effects, in which the imagination knows no bounds: a frozen exterior surface with a temperature of minus 70°C, covering a rich warm filling of up to 20°C. Similar delicacies were also served up at the “Everything for the Guest” catering trade fair in Salzburg, where Messer teamed up with Austrian celebrity chefs to prepare culinary delights with liquid nitrogen before an astonished audience.


Today the cuisine remains cold – mmh, delicious!

If you would like to experience the hot and cold consumption of cryo cooking - here is a stimulation for you:

Limousin beef carpaccio,
Olive tapenade in aspic,
Cryo foam of parmesan cheese


Olive tapenade

500 g black olives without pits, 40 g parmesan cheese, 40 g capers, 30 g pine nuts, ½ clove of garlic, 30 g olive oil, 4 anchovy filets, sea salt, freshly ground black pepper

Purée the ingredients in a food processor or Pacojet.

Air of parmesan

450 g water, 500 g grated parmesan, 3 g lecite

Boil the water, then remove from heat and add the cheese, stirring until it is melted. Let stand for 10 minutes, then strain through a sieve. Allow to cool. Stir in the lecite and beat to a froth with a hand (immersion) mixer.

Final preparation

25 g tapenade (see basic recipe), 25 g olive jus, 172 leaves of gelatine, 200 g Limousin beef, 20 g olive oil, sea salt and freshly ground black pepper, 8 tsp air of parmesan, ½ litre liquid nitrogen N2, 20 g balsamic syrup (condensed balsamic vinegar)

Small, rectangular praline cups

Soak the gelatine in cold water. Heat the olive jus and dissolve the gelatine in the warm liquid. Stir into the rest of the tapenade and portion the mixture into the praline cups. Refrigerate to set, then remove from the cups. Cut the beef into paper-thin carpaccio slices and season them with olive oil, sea salt and black pepper. Submerge eight spoonfuls of the parmesan foam in the liquid nitrogen, turn them carefully and allow to freeze completely, then scoop them out and serve immediately. Arrange as illustrated and top with balsamic syrup.


© Messer Group GmbH