'Tea on toast', the frozen Earl Grey ice cream developed by the British head chef Sean Wilkinson at Durham's gourmet restaurant The Avenue, has won the Restaurant magazine's award for best dessert.
The dish,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 dish,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.
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