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Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.

Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toast by chef Heston Blumenthal

A mind blowing dessert by chef Heston Blumenthal where you can find at his restaurant The Fat Duck ! #TheFatDuck #ExpertFoods by expertfoods

A mind blowing dessert by chef Heston Blumenthal where you can find at his restaurant The Fat Duck ! by expertfoods

Heston Blumenthal creates his no-boil boiled egg. Just add buttered toast.

How to boil an egg, the Heston Blumenthal way

Heston Blumenthal creates his no-boil boiled egg. Just add buttered toast. just cover, bring to a boil, remove from heat, let it sit for

Heston Blumenthal's cranberry and limoncello semifreddo recipe

Cranberry and limoncello semifreddo

jello desserts recipes, chocolate pudding dessert recipes, dessert recipes for kids to make - Heston Blumenthal's cranberry and limoncello semifreddo recipe

Heston Blumenthal’s triple cooked chips - Don’t be tempted to fry the chips only once, the key to a deliciously crispy and golden chip is in cooking them in three stages.

Heston Blumenthal’s triple cooked chips

Try Heston Blumenthal's triple cooked chips recipe plus other recipes from Red Online.

chef Yossi Shitrit of Kitchen Market, Tel Aviv creates this delightful Feta Cheese Panna Cotta dish with red quinoa, cucumber, and yogurt soup.

chef Yossi Shitrit of Kitchen Market, Tel Aviv creates this delightful Feta Cheese Panna Cotta dish with red quinoa, cucumber, and yogurt soup

"Flaming Sorbet" is a dish designed to mimic a campfire, made of sorbet made with gellan, special gelatin that can withstand high heat. Whiskey is poured on top and ignited, as the sorbet magically remains frozen. The bowl sits on a bed of twigs with dry ice hidden beneath it. A perfumed mixture of leather, wood, tobacco, and whiskey is poured over the twigs, creating a cascade of vapor around the dish, releasing nostalgic aromas of a campfire. By molecular gastronomy chef Heston Blumenthal.

Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chef Heston Blumenthal and others to bring sensory experiences to diners. One of the techniques to disperse aromas at the table is dry ice "vapor".

Heston Blumenthal's Chamomile Pannacotta...fancy.

Heston Blumenthal’s chamomile panna cotta

Try our delicious chamomile panna cotta recipe plus other recipes from Red Online

Heston Blumenthal’s beef and dumplings | Easy dinner recipes | Red Online

Heston Blumenthal’s traditional minced beef and dumplings

Heston Blumenthal's traditional minced beef and dumplings recipe - perfect winter comfort food.

Heston Blumenthal Pea and Ham Soup by Molecule Gastronomy Technique

Chef Heston Blumenthal Pea and Ham Soup by Molecule Gastronomy Technique

Try this Ultimate Cheese Toastie recipe by Chef Heston Blumenthal.

Ultimate Cheese Toastie

Molecular Gastronomy || Moss Forest || by Heston Blumenthal || The Fat Duck Restaurant || via Margot's Kitchen Blog

China's Wang Shu: From builder to Pritzker-winning architect - CNN

The Fat Duck, Heston Blumenthal / Oak moss and truffle toast, quail jelly, langoustine cream foie gras parfait