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The recipe calls for two shots of cognac, canned milk, powdered egg, ice, and nutmeg.
There's no bacon and egg ice cream, or liquid nitrogen, or any other culinary fads or frivolities: here, they rely on local produce, and the original combination of flavours - for instance, salt cod with beetroot, or lobster with cauliflower purée.
I blame Heston Blumenthal, famous for topsy-turvy menus including dishes such as snail porridge and bacon and egg ice cream, for making people think it is OK to mess with dessert.
He doesn't use any emulsifiers or eggs (except for one: "American egg" ice cream), and the flavors — burnt honey vanilla, raw milk, salt-and-pepper pine nut, Szechuan peppercorn chocolate, and cardamom lemon jam, to name a few — are extremely pure.
Then on Monday thousands attended a special Diamond Jubilee picnic in the grounds of Buckingham Palace and enjoyed a picnic hamper created by chef Heston Blumenthal - perhaps, thankfully, without his signature snail porridge or bacon and egg ice cream.
Bacon and egg ice cream was eventually created as an April Fools' Day experiment at Aldrich's Beef and Ice Cream Parlor in Fredonia, New York.
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Make sure the mix is well-cooled prior to doing this – you don't want to end up with scrambled egg ice-cream.
Its Degustation Menu, for £85, includes snail porridge, salmon poached with liquorice, smoked bacon and egg ice-cream, and mango and douglas fir puree.
But in the land of Heston Blumenthal and bacon and egg ice-cream, it all came across a little gastro-pub and tame, the descriptions overly windy and censorious.
Blumenthal has resisted the temptation to stick snail porridge or bacon and egg ice-cream on the menu, instead retaining many truckers' favourites such as the Olympic breakfast and Jubilee pancakes.
Bacon-and-egg ice cream dispensed from liquid nitrogen canisters?
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