Heston: "This is one of my signature dishes at The Fat Duck. What makes it so special is being able to make instant ice cream at the table with the help of a little dry ice. Dry ice can also be used to turn bought smoothies and custard into ice creams and sorbets. I serve this dish with marmalade because its bitterness and acidity cut through the richness of the ice cream."
Heston: "This is one of my signature dishes at The Fat Duck. What makes it so special is being able to make instant ice cream at the table with the help of a little dry ice. Dry ice can also be used to turn bought smoothies and custard into ice creams and sorbets. I serve this dish with marmalade because its bitterness and acidity cut through the richness of the ice cream."