Being doing some experimentation for my signature drink for the UKBC.
Whilst I am still going to keep it under wraps a little longer it has two main parts, both reaching into the weirder end of molecular gastronomy – prep work before hand is very anal – 0.25% of this, 0.06% of that etc.
The first challenge, it seems, has been overcome. It will be a world first, sort of, and my only hope is that I can get it to taste as good as I want.
I know I am talking in circles, but nevertheless I am very excited!
Will be working on part two over the next couple of days – holidays are about more than food and presents for me this year!