"My goal has always been to provide customers with an experience, something that is more than just sustenance, something they will remember," says Chau. "Honestly, we are really just trying to outdo ourselves. We say, 'This dish is great, but how do we make it better?' I was eating a peanut butter and jelly sandwich when I came up with sorbet."
At Sushi Pop in Oviedo, the peanut butter and jelly grape sorbet is made tableside with liquid nitrogen, then topped with whipped cream, peanut butter powder and fresh halved grapes.
Read more from this article here: http://www.orlandosentinel.com/entertainment/restaurants/os-cal-liquid-nitrogen-ice-cream-20110708,0,2663759.story