Nitro ice-cream parlour - Chin Chin Laboratorists

Having heard so much about the bacon and egg ice cream made famous by Heston Blumenthal which is frozen with liquid nitrogen, i just had to make a trip to Chin Chin Lab located in Camden, once I found out about it.


Once in the ice cream parlour, i felt like i was transported to a mad scientist lab and was getting all excited! The owner must be a very patient person as he explained how the ice cream was made to every customer!! So here's it is! The process for making nitro ice cream!


1st step: Pour Ice cream base into Kitchen Aid. Valrhona chocolate in this case.

Liquid nitrogen at a temp of -196 is then added

Everything is mixed around for a few seconds

and Voila!!! Ice cream!!!

The result was a cup of the smoothest Valrhona chocolate ice cream with salted caramel and chocolate popping candy!!! Super yums!!

t h e   c h i n   c h i n   l a b o r a t o r i s t s

49-50   c a m d e n   l o c k   p l a c e,  l o n d o n

Lovely Apple Crumble!!

I simply adore desserts especially those that can be whipped up in a jiffy and apple crumble is one of them!! Hot, crispy, crunchy crumble on the top....gooey, sticky, sweet and sour apples beneath.cold ice cream on the side....Mmmmm, the perfect combination of ultimate yumminess! 


Ingredients:
Crumble mix recipe:
100gms butter - cut in cubes
100gms damerera sugar or caster 
120gms flour
pinch of salt

Apple Filling:
3 Bramley apples or any of your fave apples
Sugar 
Cinnamon


Directions:
Preheat oven to 180 deg.
For the Crumble mix, mix everything together with fingers until it resembles breadcrumbs .
For the filling, just slice the apples, mix it with sugar and cinnamon.
Place apple mixture in 4 ramekins and top them up with the crumble mix.
Bake for about 30 to 40mins until golden brown.
Serve with vanilla ice cream, custard or cream


ENJOY!!!!