So I’ve been going through a lot of Modernist Cuisine recipes and thought I would go back and visit some other cookbooks I have on my shelf. I’ve had my eye on the apertif that opens up The Fat Duck Cookbook and thought I’d give it a shot. It’s a light, sour-sweet flash frozen meringue. It requires the usual things – things like high methoxyl pectin, malic acid, matcha tea powder and liquid nitrogen. Ah, modern cookery. Part science, part cooking, part detective work.