On a recent Lifestyle program I watched a renowned Sydney pâtissier create his signature macarons with a hamburger flavour. Not my cup of tea since I certainly don’t associate my macaron treats with meat, but then there’s no accounting for some folks’ tastes. These days in the world of celebrity chefs, the weirder the better as anyone who has followed the rise and rise of Ferran Adria’s Barcelona restaurant elBulli or Heston Blumenthal’s Fat Duck in the UK will attest.
But if Blumenthal set new standards in a country formerly undistinguished in the culinary stakes I reckon the latest from the Icrecreamists restaurant in London’s Covent Garden, would take the cake (pardon the pun)!
Their new pièce de résistance is breast milk ice cream! At a whopping £14 ($22) a serving, consumers are being encouraged to think of the “Baby Gaga” as an organic, free-range treat! Donated breast milk, Madagascan vanilla pods and lemon zest go into the churn for this little number!
If the breast milk doesn’t go through the pasteurization process, said ice-cream might even deliver some health benefits as well as being a certified taste sensation. Those benefits, now available to a curious public are something that the screened, pasteurized, frozen and stored breastmilk, destined for very premie babies and the subject of yesterday’s blog, would be unlikely to deliver!
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