How it works: Freeze ingredients in the Pacojet´s beaker and the machine´s titanium-coated, 4.2-inch blade turns at 2,000 rpm, slicing what´s inside into layers less than two microns thick. Air trapped between the ice crystals boosts the dish´s volume by 20 percent and gives it a sorbet-like texture.
On the menu: Grape-and-aquavit sorbet; frozen lobster bisque made from whole lobsters, shells and all—A.W.
Five amazing, clean technologies that will set us free, in this month's energy-focused issue. Also: how to build a better bomb detector, the robotic toys that are raising your children, a human catapult, the world's smallest arcade, and much more.