Egg and Bacon Ice Cream
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Uploaded by rikaitch on May 23, 2007
Heston Blumenthal describes how to make Egg and Bacon Ice Cream on "Kitchen Chemistry"
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Like with anything in life, when in doubt, add bacon.
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@0ptriX yeah 160 quid is VERY reasonable for a restaurant of this calibre.
It's the wine that tops it =P
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I think Heston is a genius. Other TV chefs make great stuff and a fantastic cooks but Heston is just so creative and that's a big part of good food.
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Sounds like one.
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@SuperTruth77 ....
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In other videos, I've seen the staff at the Fat Duck preparing this dish with nitrogen. Is it really the same thing as the dish that we see in this video? This version of the B&E ice cream looks much more appetizing.
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Heston? Nicoli? YOGSCAST?
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@bahmand it's called a quenelle. you just run a hot or warm spoon length ways across the food item, and it should curl in on itself making a round shape...it takes so much practice though.
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@bahmand Get two dessert spoons in warm water. take a spoonfull of the caramel,and scoop from spoon to spoon until rounded. Its called a 'quinell'. You might find a video on youtube somewhere of it being done. It'll make more sense that way:)
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how do u do get that football shape with the spoon that he did with the caramel?
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Hold on, you've got to try it before you knock it, right?
impressionsbysimon 1 year ago 8
@LiamCrowley1990
Actually for £160 you don't choose what courses you want but you get every dish on the tasting menu. I went to the Fat Duck early this year and had a fantastic time. The whole price issue can be applied to anything really. It's like some people can't understand how people pay so much for clothes or cars or whatever. Obviously, you don't eat in these places everyday. For me it was very much a one-off experience, and in my mind it was worth it.
0ptriX 1 year ago 7