Baked Alaska Florida" in 1894, apparently referring to the contrast between its cold and hot elements. The dish is also known as an "omelette à la norvégienne" or "Norwegian omelette", which similarly refers to the cold climate of Norway. The dish is made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding, and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue. In 1969, the recently invented microwave oven enabled Hungarian gastrophysicist Nicholas Kurti to produce a
Dragon's Breath (dessert) Dragon's Breath (dessert) Dragon's Breath is a frozen dessert made from cereal dipped in liquid nitrogen. When placed in the eater's mouth, it produces vapors which comes out of the nose and mouth, giving the dessert its name. Dragon's Breath is made using colorful cereal balls described as having a flavor similar to Froot Loops. The cereal is dipped in liquid nitrogen and served in a cup. The eater uses a stick to skewer the balls. Once in the eater's mouth, the cold of the liquid nitrogen combines with the warmth of the mouth to release visible vapors out of