I am Heston Blumenthal. I am here to talk about innovation in the kitchen. Now, for me, innovation can come from so many different areas, and even the simplest bit of kitchen care can be incredibly innovative.
This is a Fizzy Blackcurrant Sorbet with Mango. So for the ingredients, I have got here some water, some fructose, some blackcurrant puree, some lime juice, and some vodka.
Now, you might be wondering why on earth am I putting vodka into the sorbet mix? What vodka does is very volatile, so again it will accentuate the release of all those wonderful blackcurrant flavors.
For the mango part of the dish, we have got a mango, obviously, some lime, some more fructose, and then here I have got some green peppercorns.
First thing to do is to combine the water and the fructose, we need to dissolve the fructose. As soon as the fructose has dissolved, remove the pan from the heat. I need to leave that to cool for 10-20 minutes, because then I am going to add the vodka. If I add the vodka now, it will evaporate.
So the syrup is now cool. So now I need to add to that the blackcurrant puree, the vodka, and finally lime juice. Just taste it to make sure that the balance is right. Spot on. Pop this in the freeze.
Next step, the mango. Choose a nice ripe mango, it's very important for this. We take a fructose, and just sprinkle some over the mango. The addition of the fructose is going to bring out the mango flavor, I need to temper that sweetness with some acidity.
Cover that, and pop it in the fridge, for about a hour. One of the big problems when making ice cream at home is that domestic ice cream machines just simply aren't cold enough. They take too long to freeze the mixture. The longer it takes to freeze the mixture, the larger the ice cream stores, and the larger the ice cream stores, the more great will be the ice cream. The faster you can freeze it, the better.
What I love about this piece of innovation is it takes an iconic piece of kitchen care. We will turn this mixer into the best domestic ice cream machine that you can possibly buy.
Pour the blackcurrant sorbet mixture into the bowl. You are probably thinking, how on earth is this going to turn that liquid into ice cream? Well, with this.
Here I have got some dry ice, it's very cold, it's minus 80 degrees. Carbon dioxide, CO2, is the stuff that makes fizzy drinks fizzy. You will see it in a minute, it's so visual, it's so spectacular, and the result is so fantastic, it's well worth the effort.
What you need to do for the ice cream is crush this stuff, the pellets are too big. Do not touch them with your fingers, because they are very cold. So I just need to bash these up, trust the rolling pin. What will happen is this stuff would transfer all its cold energy into the blackcurrant mixture while it's mixing, and in literally too minutes you will have ice cream .
I am going to add probably more than you need to, because I want this sorbet to be fizzy. Turn on the machine. How cool is that?
Final thing for this dish are these green peppercorns. Looks a little bit grainy. It's not. Watch this, you see how smooth this is. That's taken two minutes, three minutes, maximum. And it is so incredibly smooth.
Now, I am ready to plate up. Don't add too many of these, because they are quite strong, it just needs a hint of green peppercorn.
I hope I have shown you just how much potential there is in the kitchen. Most simple utensil can provide innovation. You can create the most amazing, exciting new dish. You can make life that much easier.
I am heading up the competition to find the next great new piece of innovation, the next great kitchen gadget. If you have got a fantastic idea that you are excited about, then please go to the Finish website, which is finish.co.uk, and enter today.
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