Heston Blumenthal: In Search Of Perfection

Chef Heston Blumenthal, known for his 'molecular gastronomy' and use of unusual ingredients, tackles popular recipes in his kitchen/lab to create the perfect version of the the dishes.
Chef Heston Blumenthal, known for his 'molecular gastronomy' and use of unusual ingredients, tackles popular recipes in his kitchen/lab to create the perfect version of the the dishes.

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Previous Episodes
In his search for the perfect trifle, Heston goes through the development of the dish within British history. He believes the key ingredient will be the perfect sherry. As the base layer, he needs to make a classic syllabub, which will be absorbed by regular ladyfinger sponges with a few amaretti biscuits for additional flavor. The second layer - the macerated strawberry fruit layer - is given an unusual component of a sweetened black olive paste. For texture, there are two crunchy layers, first a caraway almond biscuit, and a later layer of crystallized puff pastry. For the intervening creamy layers, he wants to create something as light as possible, and tests various methods of thickening them to keep them light, to not add any off flavors, and to keep them creamy. For fun, he visit a scientist friend to determine how people sense various textures in their mouth, the results from which will influence how Heston layers the trifle and prepares the creamy layers. For the custard, he decides to go traditional but stabilize it with a little gelatin. For the whipped cream topping, he adds tapioca starch to cut the fatty aftertaste, and mascarpone for creaminess and flavor. His perfect trifle is garnished with angelica, crystallized rose petal confetti and sweetened crystallized coriander, caraway and fennel seeds, the finished seeds which are made with the assistance of a variable speed drill and coffee tin.

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s2e8 Trifle
December 18, 2007
In his search for the perfect trifle, Heston goes through the development of the dish within British history. He believes the key ingredient will be the perfect sherry. As the base layer, he needs to make a classic syllabub, which will be absorbed by regular ladyfinger sponges with a few amaretti biscuits for additional flavor. The second layer - the macerated strawberry fruit layer - is given an unusual component of a sweetened black olive paste. For texture, there are two crunchy layers, first a caraway almond biscuit, and a later layer of crystallized puff pastry. For the intervening creamy layers, he wants to create something as light as possible, and tests various methods of thickening them to keep them light, to not add any off flavors, and to keep them creamy. For fun, he visit a scientist friend to determine how people sense various textures in their mouth, the results from which will influence how Heston layers the trifle and prepares the creamy layers. For the custard, he decides to go traditional but stabilize it with a little gelatin. For the whipped cream topping, he adds tapioca starch to cut the fatty aftertaste, and mascarpone for creaminess and flavor. His perfect trifle is garnished with angelica, crystallized rose petal confetti and sweetened crystallized coriander, caraway and fennel seeds, the finished seeds which are made with the assistance of a variable speed drill and coffee tin.
Series Finale
In his quest for the perfect risotto, Heston thinks he's come across the dish that will become his most difficult challenge since there are so many traditions and conventions to making risotto. The only convention he knows to be true is the use of home made chicken stock and a rice of some sort. He goes an unconventional route in choosing two different types of rice with which to cook - each for their different properties of taste and texture - but also infusing the flavor of a third, Basmati, into the final dish. Additional flavor is added all the way through the process, from the addition of Basmati rice into the stock to the addition of a saffron and Basmati infused acidulated butter (which will also act as a garnish, for bursts of flavor). Heston's perfect risotto is served with an accompaniment of a frothed chicken stock, mushroom and Basmati rice velouté and a saffron rice tuile.

9 watches

0 reviews

s2e7 Risotto
December 11, 2007
In his quest for the perfect risotto, Heston thinks he's come across the dish that will become his most difficult challenge since there are so many traditions and conventions to making risotto. The only convention he knows to be true is the use of home made chicken stock and a rice of some sort. He goes an unconventional route in choosing two different types of rice with which to cook - each for their different properties of taste and texture - but also infusing the flavor of a third, Basmati, into the final dish. Additional flavor is added all the way through the process, from the addition of Basmati rice into the stock to the addition of a saffron and Basmati infused acidulated butter (which will also act as a garnish, for bursts of flavor). Heston's perfect risotto is served with an accompaniment of a frothed chicken stock, mushroom and Basmati rice velouté and a saffron rice tuile.
Webtv featured
Series Premiere
Webtv featured
s1e2 Black Forest Gateau
November 7, 2006
November 7, 2006
Black Forest Gateau
Webtv featured
s1e3 Steak and Salad
November 14, 2006
November 14, 2006
Steak and Salad
Webtv featured
s1e4 Fish and Chips
November 21, 2006
November 21, 2006
Fish and Chips
Webtv featured
s1e5 Pizza
November 28, 2006
November 28, 2006
Pizza
Webtv featured
s1e6 Roast Chicken
December 5, 2006
December 5, 2006
Roast Chicken
Webtv featured
s1e7 Spaghetti Bolognese
December 12, 2006
December 12, 2006
Spaghetti Bolognese
Season Finale
Webtv featured
s2e1 Chicken Tikka Masala
October 16, 2007
October 16, 2007
Chicken Tikka Masala
Season Premiere
Webtv featured
s2e2 Hamburgers
October 23, 2007
October 23, 2007
Hamburgers
Webtv featured
s2e3 Peking Duck
October 30, 2007
October 30, 2007
Peking Duck
Webtv featured
s2e4 Fish Pie
November 20, 2007
November 20, 2007
Fish Pie
Webtv featured
s2e5 Baked Alaska
November 27, 2007
November 27, 2007
Baked Alaska
Webtv featured
s2e6 Chilli Con Carne
December 4, 2007
December 4, 2007
Chilli Con Carne
Webtv featured
s2e7 Risotto
December 11, 2007
December 11, 2007
Risotto
Webtv featured
s2e8 Trifle
December 18, 2007
December 18, 2007
Trifle
Series Finale

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5 star rating
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5 star rating
2 ratings (average: 5.0)

Ratings & Reviews

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This show has not been reviewed yet.

Default avatar cat
5 star rating
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5 star rating
2 ratings (average: 5.0)

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Default avatar cat
5 star rating
Picture?type=square&height=200&width=200
5 star rating
2 ratings (average: 5.0)