Both fun to eat and make, the team at ChefSteps are here with a whimsicle take on the classic popsicle - a multilayered, Willy Wonka-inspired icy treat.
Grant Lee Crilly talks us through the steps, from colourful layer after layer of fresh-frozen juice, to clouds of liquid nitrogen, which only adds to the magic.
Go for as many layers as you dare and coat in 'dippin dots' (an ice cream snack made by flash freezing ice cream mix in liquid nitrogen), then bite into your multilayerd magical popsicle and be trasported straight back to your childhood.
Enjoy the full video here:
We love the videos from ChefSteps at FDL HQ, and post them regularly on the site. The company started by the same team who brought us the book Modernist Cuisine, is a treasure trove of great cooking tips for the kitchen. Over the years they've shown us everything, from how to make molecular eggs on toast and high tech veggie burger, through to sous vide bacon and the perfect beef wellington.
Chef Marianna Vitale from Michelin-starred Sud restaurant, near Naples, Italy, has a real passion for sea vegetables: here are her tips on how best to use them at home.
Arguably one of Italy's most successful exports and store cupboard staples, pesto is really easy to make at home and lends itself well to variations on a theme.
Looking for new dessert ideas? Try this easy grape cake recipe: learn how to make a soft white grape cake, perfect for your Autumn meals and breakfasts.