Episode Info: 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. ...
Story:
Three star Michelin award winning chef Heston Blumenthal is chef/owner of the Fat Duck Restaurant in Bray, England. The restaurant was given the distinction of best restaurant in the world in 2005. He uses whatever he can at his disposal to make the best food he can, often using what most would consider molecular gastronomy to achieve his goal. He tries to create what he considers the perfect version of several classic dishes that are favorites within Britain with the aim of having the home British cook be able to re-create these dishes. —Huggo .
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