Chef Heston Blumenthal - Fizzy Blackcurrant Sorbet - ...

Fizzy Blackcurrant Sorbet

World–Leading Chef And Gastronomic Alchemist Heston Blumenthal Spearheads A Nationwide Search For The British Innovator Of The Future

World-leading chef and culinary innovator Heston Blumenthal is spearheading a nationwide search for the British innovator of the future.

Heston Blumenthal is heading up the expert judging panel and is inviting the nation to get behind their passion for kitchen perfection and innovative design. Entrants need to submit a new idea that they believe could be the invention to revolutionise the future of culinary life and the way we live and work in the kitchen.

The competition is inviting Britons of all ages to unite in their passion for kitchen perfection and innovative design. The overall winner of the challenge will be awarded a once–in-a-lifetime package estimated to be worth £50,000. The winning package includes a £10,000 cash prize, as well as the opportunity to develop the product and work towards putting it on sale, with the winner receiving royalties on any future sales nationwide.

For more information and further tips from Heston, visit www.Finish.co.uk Distributed by Tubemogul.

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Howto & Style

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• Blumenthal
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• innovation

[henkestenke]

Chef Blumenthal sure knows his quenells.

[p3rs0nan0ngrata]

Fructose is a natural fruit sugar.

When we eat fruit, we assume we are just getting the flavour of fruit, but we are actually getting all the flavours and tastes of the acids, sugars, aldehydes, etc within the fruit.

As a consequence, we associate fructose sweetness with fruit flavour. The implication here is that fructose, in the context of a fruity flavour, heightens that fruity flavour, due to association.

[Muldoonz]

@fuzzface100 Probably not. I'm guessing he is using a nutmeg, serano ham and olive oil puré, pops it in a pressure boiler for 6 hours, which he then sivs in order to make an incredibly clear stock which he sponges on his head.

[RedWolf69]

@dhridhri IN THE FRIDGE... Oh wait...

[RedWolf69]

Yes i always store a tank of dry ice under my kitchen sink. What would i have done without it...

[fuzzface100]

Does he polish his head?

[StephenFiorentini]

Wonder why your putting vodka in? NO HESTON! Thats what you do! You do things that noone else would even think of, so I'm not suprised. However, this does look delicious.

[darkfury71]

to all the kids out there, there is no such thing as cold energy, only bad science! =)

[ric96100]

I like this chef but his equipment is just to elitest for the avrage man ,the times on the foods are just way out of get back form work ,and the price per person per meal is combined with the equpiment and ingreadnts more then a take away ,its not jamie or ramsey

[JossJossJoss1]

well thank god for dry ice. how else could we transfer cold energy? Why bother with all this 'cold fusion' rubbish when we can transfer all the cold energy we could ever need from dry ice?!

[chrisnicolaisen]

@PhsycedelicPhish: We went for it anyway, using the pre-frozen centre element of the icecream machine we simply used a whisk and a spatula until it had a slush consistency, put the whole lot back in the freezer for another hour then continued the process. For perfectionists like Heston Blumentahl the difference may be present, but our sorbet turned out as smooth and perfect as we've never tasted one before. This is also a point Heston makes himself: Just go for it and let yourself inspire!

[PhsycedelicPhish]

Oh, I think I might try this at home, I have my Fructose and an Ice cream machine..

"Now add the dry ice"

...Never mind.