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Ice cream in the making


Rocket Ice at Karavan,  Budapest,  October 2017

Avant garde ice cream frozen by liquid nitrogen used to be the speciality of top restaurants, but is now popping up all over.  The extreme cold and high-speed freezing creates a very smooth texture, and the mist adds a sense of mystery and suspense.

Rocket Ice in Budapest offered some fascinating flavours, including Thai Pie, containing strawberry, raspberry and basil, and Brownie Bliss, made of vanilla, brownie and chocolate ganache.  I had a taste of the delicious Popcornero, with popcorn, toffee and caramel, which I could have eaten a bucket load of.  But for my final choice, I just had to go slightly mad: I chose Berry’zola, with the slightly unusual ingredients of vanilla, gorgonzola, walnut and blueberry coulis! It was tasty, but in a small quantity only – good for the figure but not for comforting bliss settled in a deckchair.

Rocket Ice, situated in Karaván street food area, Kazinczy Street 18, Budapest


Copyright Debbie Smyth, 18 October 2017

Posted as part of Cee’s Fun Foto Challenge

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