A couple of months ago, Cooking Crew went to K&K’s housewarming party. We had a lot of good food that night, but Jason’s attempt at one of Heston Blumenthal’s signature dishes from The Fat Duck created a memorable experience for everyone.
Jason visited Bourke Street Bakery earlier that day and bought brioche to prepare these caramelised soldiers which were pan-fried with golden caster sugar and clarified butter.
Jason then brought out an egg carton. These turned out to contain egg shells filled with the ice cream mixture (eggs, bacon, milk and sugar) which had been cooked at 85*C then syringed back into the shell so that we could crack the egg!
The ice cream by itself resembled creamy scrambled eggs. However, once we took a bite of the brioche and bacon then tasted the ice cream again, it left a strange aftertaste… we couldn’t work out whether it was due to the dry ice or because of the sweetness from the bacon and brioche. Nevertheless, it was quite an experience! Thanks Jason!
Who says you shouldn’t play with your food? Ha. To give it a a go, see http://www.sbs.com.au/food/recipes/heston-blumenthals-bacon-and-egg-ice-cream.