Strawberry mousse dunked in liquid nitrogen

Shane Yardley head chef of FISH restaurant @ Hilton, Auckland makes us the ultimate strawberry mousse. How? Bathe it in super-cooled liquid nitrogen of course. Sweet.
Soon this dangerously delicious dessert will also be available in banoffee and bubble gum flavour. Yum.
http://www.fishrestaurant.co.nz/

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