Hot and Iced Tea
Specialty Equipment: water bath
Specialty Ingredients: gellan F, sodium citrate, calcium chloride, malic acid
Dish as in The Fat Duck:
After seeing the video of Mr. Blumenthal himself pouring the cold and hot tea I figured the extreme precision as described in the book is a precaution (to make sure nothing goes wrong in the restaurant), not an absolute necessity. So I choose a solid piece of cardboard, a circular one used for cakes, and cut it up to fit tightly in a glass.
I heated the tea in a pan and not a water bath. Works just as well.
A glass after a test shot.
From the beginning I had a feeling I could end up with similar results as the Aerated Chocolate. A simple, short, straightforward recipe, but requiring an extreme level of precision, leaving a whole lot of space for error. I knew I could be worrying about more important and urgent matters, but I really wanted a hot and a cold side. Not some tepid shit with hints of hot and cold reminding me that the recipe went very wrong. Well, the tea stayed separated. Phew. It was also tasty, but that is of lesser importance.
Like the Orange and Beetroot Jelly the recipe is based around shock, something counter-intuitive. I made the recipe so I knew what to expect, but I gave it to others and I can say some almost spewed it out because of the surprise. To help with the shock I didn’t present it as a ‘Fat Duck tea’, which would make anyone suspicious. ‘Oh, here he is again with some crazy stuff.’ I just said it was some iced tea I made and wanted an opinion on it.
I’ll definitely make it again in the future. Maybe work on other flavorings, hoping it doesn’t mess up the recipe.