 A crab ice cream sundae. | |
| Type | Frozen dessert |
|---|---|
| Main ingredients | Ice cream, crab |
Crab ice cream is a flavour of ice cream with crab. It is described as having a sweet taste. It is offered in some food establishments, particularly ice cream parlours, such as Heston Blumenthal's The Fat Duck restaurant, and the Venezuelan Coromoto, which offers the largest number of ice cream flavours in the world.
Crab ice cream is a Japanese creation. [1] The island of Hokkaido, Japan, is known for manufacturing crab ice cream. [2]
According to Heston Blumenthal's recipe for crab ice cream, it is made by freezing for half an hour a mixture of stock made mainly from crab, with an alternative being prawns, and a little milk powder (skimmed), a dozen yolks of egg, and some sugar. [3] Crab ice cream is described to be sweet in flavour to the majority of people, although some may taste otherwise as it has been proven that taste is affected by the brain's expectations. [4] Blumenthal has compared crab ice cream to "frozen crab bisque". [3]
Crab ice cream is made by Heston Blumenthal, a renowned chef and owner of the Fat Duck, in Berkshire, England, as a dessert item on his restaurant's food menu, [5] although he admits that it is difficult to convince customers to try it. [6] He also made it once for testing by food scientists in June 2011, [4] and for an ice cream occasion at the Royal Institution in June 2001. [7] Heladería Coromoto, [8] a Mérida-based ice cream shop, which has the biggest variety of ice cream sold in the world, offers "Cream of Crab" as one of its ice cream flavours. In its country of origin, Japan, crab ice cream is marketed in Japanese as Kani aisu. A Delaware-based ice cream parlor once attempted to make their own crab ice cream, but the end product was deemed a failure. [9]
Thai cuisine is the national cuisine of Thailand.
Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures. It becomes more malleable as its temperature increases.
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
Fernando Adrià Acosta is a Spanish chef. He was the head chef of the El Bulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. He has often collaborated with his brother, the renowned pastry chef Albert Adrià.
Heston Marc Blumenthal is an English celebrity chef, TV personality and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made an honorary Fellow of the Royal Society of Chemistry.
The Fat Duck is a fine dining restaurant in Bray, Berkshire, England, owned by the chef Heston Blumenthal. Housed in a 16th-century building, the Fat Duck opened on 16 August 1995. Although it originally served food similar to a French bistro, it soon acquired a reputation for precision and invention, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
Eton mess is a traditional English dessert consisting of a mixture of strawberries or other berries, meringue, and whipped cream. First mentioned in print in 1893, it is commonly believed to originate from Eton College and is served at the annual cricket match against the pupils of Harrow School. Eton mess is occasionally served at Harrow School, where it is referred to as Harrow mess.
Mövenpick Ice Cream is a brand of ice cream of Swiss origin produced by Nestlé, and now is the new company called Froneri since 2016 in joint-venture with Nestlé and R&R Ice Cream.
Bacon ice cream is an ice cream generally created by adding bacon to egg custard and freezing the mixture. The concept of bacon ice cream originated in a 1973 sketch on the British comedy series The Two Ronnies as a joke; it was eventually created for April Fools' Day by a New York ice cream parlour in 1982. In the 2000s, the English chef Heston Blumenthal experimented with ice cream, making a custard similar to scrambled eggs and adding bacon to create one of his signature dishes. It now appears on dessert menus in other restaurants.
A toast sandwich is a sandwich in which the filling between two slices of bread is itself a thin slice of toasted bread, which may be buttered. An 1861 recipe says to add salt and pepper to taste.
Dinner by Heston Blumenthal is a restaurant in London, England, created by Heston Blumenthal. Opened in January 2011, it received a Michelin star within a year and earned its second in 2014. In April 2014, it was listed fifth on The World's 50 Best Restaurants in Restaurant.
Hibiscus was a London restaurant which was owned and run by French chef Claude Bosi. It was opened in 2000 in Ludlow, Shropshire, and won its first Michelin star within a year, and a second in the 2004 Guide. In July 2006, Bosi and his wife Claire announced that they were to sell the location in Ludlow and move closer to London. The property was sold to Alan Murchison, and Bosi purchased a new site on Maddox Street in London. The restaurant closed in 2016.
The Hinds Head, is a gastropub in Bray, Berkshire. The pub dates from the 15th century, and was converted into a restaurant in the 1920s. It was awarded a single Michelin star in the 2013 edition of the Michelin Guide and has retained it ever since. It has been owned by chef Heston Blumenthal since 2004.
Garlic ice cream is a flavour of ice cream consisting mainly of vanilla, or honey, and cream as a base, to which garlic is added. It has been featured at many garlic festivals, including the Gilroy Garlic Festival in Gilroy, California.
Heladería Coromoto, commonly known as Coromoto, is an ice cream parlor in Merida, Venezuela, known for offering 860 flavors, a former Guinness World Record. However, it was topped by a record of 985 ice cream flavors by Matt and Mike Casarez of Migg and Mutts Craft Creamery in Black Hawk, Colorado, USA on July 17, 2011. Coromoto was established by Manuel da Silva Oliveira, who began his ice cream career at well-established ice cream firms, before founding the store in a bid to create more appealing ice cream flavors. Coromoto sells 60 different ice cream flavors in accordance with factors such as the weather. Lonely Planet Venezuela calls Coromoto a popular tourist destination.
Triple-cooked chips are a type of chips developed by the English chef Heston Blumenthal. Blumenthal began work on the recipe in 1993, and eventually developed the three-stage cooking process. The chips are first simmered, then cooled and drained using a sous-vide technique or by freezing; deep fried at 130 °C (266 °F) and cooled again; and finally deep-fried again at 180 °C (356 °F). The result is what Blumenthal calls "chips with a glass-like crust and a soft, fluffy centre".
James "Jocky" Petrie is a Scottish professional chef, best known for his work alongside chef Heston Blumenthal as head of development of the Experimental Kitchen at The Fat Duck, and as Group Executive Development Chef for Gordon Ramsay. He has regularly appeared as mentor and judge on a number of television shows including MasterChef, Heston's Fantastical Food, In Search of Perfection, and Top Chef Suomi.
The selection includes chilli, tomato, gherkin, onion, mushrooms in wine, garlic, and cream of crab.
