'Tea on toast', the frozen Earl Grey ice cream developed by the British head chef Sean Wilkinson (below) at Durham's gourmet restaurant The Avenue, has won the Restaurant magazine's award for best dessert.The dish, a twist on the usually-plain national favourite, is made with a a balloon which is inflated with nitrogen gas, filled with earl grey tea and then frozen solid with liquid nitrogen, served with brown toast and marmalade puree, raspberry jelly and shortcake.
The tea ice cream is made with a balloon which is inflated with nitrogen gas, filled with earl grey tea and then frozen solid with liquid nitrogen
Chef Sean Wilkinson puts his balloon into liquid nitrogen for the finishing touches to his award-winning dessert
Chef Sean Wilkinson puts his balloon into liquid nitrogen for the finishing touches to his award-winning dessert
Source: Dailymail