Liquid nitrogen is used to make incredibly smooth, wonderful ice-creams right in front of you in seconds. When savory, they are like really-cold-mousse (so the sardine-on-toast ice cream is essentially a lovely, silky, cold fish mousse with a piece of toast, for example). Mrs Marshall patented such a mechanism for making ice cream at the turn of the 19th/20th century, only a couple of years after liquid gases had been discovered. You get a little card about it when you get the little mini cornet of ginger and mango ice cream before the sweet courses.
The "bacon and egg" ice cream is made from an egg cracked at the table (which has been blown and refilled with a custard mix), and whisked with liquid nitrogen to make the ice cream. It is served on eggy bread/pain perdu with a delicious, sweet tomato jam and the tiniest sliver of ham which adds a sort of salty taste. Americans used to bacon and pancakes will know how great that salt/sweet taste can be.
(It is also preceded by a tiny bowl of cereal - parsnip flakes with chilled parsnip milk - the flakes come in a little mini cereal-packet. So you finish the meal with a re-invented breakfast!)
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momijizukamori
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Date: 2007-01-21 11:05 pm (UTC)The "bacon and egg" ice cream is made from an egg cracked at the table (which has been blown and refilled with a custard mix), and whisked with liquid nitrogen to make the ice cream. It is served on eggy bread/pain perdu with a delicious, sweet tomato jam and the tiniest sliver of ham which adds a sort of salty taste. Americans used to bacon and pancakes will know how great that salt/sweet taste can be.
(It is also preceded by a tiny bowl of cereal - parsnip flakes with chilled parsnip milk - the flakes come in a little mini cereal-packet. So you finish the meal with a re-invented breakfast!)