Midweek eating quirker: Brussel sprout ice cream at vivat bacchus

Since Heston Blumenthal’s bacon ice cream at the fat duck , there have been numerous followers to expand the rainbow of ice cream flavours.

Chef Stuart Ferguson’s (of vivat bacchus) creation, the brussel sprout ice cream is only the newest addition to what was once thought of as pudding. This dish is served with turkey jelly and cranberry foam and is part of his new head turning christmas lunch menu available at the london bridge branch of his restaurant for £35 per person.

It looks alittle like this:

Starter

Mincemeat; Gruyere Pie, Rocket Salad

Main Course

Duck & Orange Christmas Pudding, Brandy Crème

Dessert

Turkey Jelly, Brussel Sprout Ice Cream, Cranberry Foam

In Stuart’s own words:

“Let’s face it, it may be eaten by the vast majority of people celebrating Christmas, but it’s rarely something to truly look forward to.”

“I have tried to retain the spirit of Christmas but doing things in a way no-one will ever have seen before. It’s taken weeks to develop, but I’m delighted with the results.”

Weeks folks, weeks to make ice cream go green and not forgetting that this is the guy who put rattlesnake on his menu last year and also featured britain’s first £1000 menu.

Anybody fancy trying this out? For sheer novelty factor, I’m going to. Reserve a day in advance at Stuart’s website here.

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