Melon Cantaloupe caviar
250g Cantaloupe juice
2g Algin500g water
2.5g Calcic
Mix the Algin with 1/3 of the melon juice and blend. Mix in the remaining 2/3, strain and set aside. Dissolve the Calcic in the water. Fill 4 syringes with the melon and Algin mixture. Expel it drop by drop into the Calcic base. Remove after 1 minute, strain and rinse the resulting caviar in cold water.
Spherical mango ravioli
250g mango puree
1,250g water
1.8g Algin1.3g Citras
5g Calcic
Blend the Citras with 250g of water, add the Algin and blend once more. Bring to a boil, allow to cool and mix with the mango puree. Blend 1000g of water with Calcic. Pour the contents of a dosing spoon full of the mango and Algin mixture into this Calcic bath, leave for 2 minutes and wash in cold water. Repeat until all of the ravioli are made.
Spherical tea ravioli
975g water
16g Earl Grey tea
25g sugar50g lemon juice
1.5g Algin
3.25g Calcic
Mix 400g of water, the tea and 20g of sugar while cold and steep in the refrigerator for 24 hours. Strain. Combine the lemon juice with 5g of sugar and freeze in an ice tray. Blend the Algin with 75g water.Dillute the Calcic in 500g water. Mix the tea infusion with the Algin base and allow to rest. Place in the freezer to chill but do not allow it to freeze.Place a lemon cube in a 3cm dosing spoon and fill the rest of it with the tea base. Place in the Calcic bath for 30 seconds. Rinse the ravioli in cold water.
Consommé macaroni
250g beef and chicken stock
6.5g Gellan
1 pvc rod 0.3cm in diameter
Mix the Gellan with the stock and blend. Bring to a boil and transfer to a container. Allow to gel and slice with a mandoline into 0.15cm thick rectangles. Roll each rectangle with the help of the rod to make macaroni.
Saffron tagliatelle
250g unsalted consommé
10 saffron threads
4,8g Gellan
Combine the three ingredients and bring to a boil. Allow to gel in a flat tray. Cut into 0.5mm thick
Porcini amber
5 fresh porcinis
200g porcini stock
3g Kappa
Slice the porcinis to a thickness of 0.3cm. Mix the stock with the Kappa and bring to a boil until dissolved. Dip a porcini slice into the mixture and place on a flat tray. Repeat with the rest of the slices.
Gelatinated cucumbers in bloom
20 cucumbers in bloom
100g brine from pickled gherkins
0.75g Kappa
Wash the cucumbers in bloom and refrigerate. Combine 100g of brine from pickled gherkins with the Kappa in a saucepan. Bring to a boil. Dip the cucumbers twice in the warm mixture and refrigerate.
Milk gelatin
200g milk
0.6g Iota
Mix the milk with the Iota and blend with a hand-held mixer until completely dissolved. Pour into a saucepan, heat to 80 °C and allow to gel in the refrigerator.
Pineapple gelatin
250g pineapple juice
0.3g Iota
Mix the pineapple juice with Iota and pour into a saucepan.Bring to a boil and allow to gel in the refrigerator.
Hot Norway lobster gelatin
250g Norway lobster stock
0.6g Agar
salt
Mix the Norway lobster stock, salted to taste, with the Agar. Bring to a boil over medium heat while stirring continuously. Allow to gel in the refrigerator for at least 2 hours and heat under the salamander before serving.
Terrine of basil
250g basil water
0.9g Agar
salt
Combine 1/4 of the basil water and the powdered Agar. Bring to a boil over medium heat while stirring continuously, remove from heat an add the rest of the basil water, salted to taste. Foam. Allow to gel in the refrigerator for at least 3 hours, in a square container so that it has a thickness of 1 cm.
Tender broad bean balls
For the Metil mix
100 g of water
3 g of Metil
Mix the two ingredients at room temperature in the blender to obtain a lump-free mixture. Strain and leave tosit in the refrigerator for 24 h.
For the tender broad bean balls
65 g of shelled tender broad beans
20 g of Metil mixture
Mix the shelled tender broad beans with the Metil mixture.Make 8 balls of 8.5 g each. Keep in the refrigerator. Put the balls in salted water which has been kept hot at 90° C and leave to cook for 1 min.
Frozen Parmesan air
500g grated Parmesan
450g water
3g Lecite
Mix the Parmesan with the water and gradually heat to 80 °C. Steep for 30 minutes and strain. Add 1.3g of Lecite for every 250g of Parmesan solution obtained. Use a hand-held mixer on the surface of the liquid, allow to stabilize for one minute and collect the air that has formed on top. Freeze the air in a container of choice.
Lime air
225g lime juice
275g water
1.5g Lecite
Combine the three ingredients and use a hand-held mixer on the surface of the liquid; allow to stabilize for one minute and collect the air that has formed on top.
Olive oil spiral
For virgin olive oil caramel
100 g of Isomalt
25 g of glucose
1.5 g of Sucro
45 g of extra virgin olive oil
1.5 g of Glice
Mix the Isomalt, the glucose and Sucro and cook at 160° C (they will obtain the missing 5° C with their own heat).As the caramel is cooking, dissolve Glice with the virgin olive oil at 50° C.When the caramel is at 160° C drizzle the oil and bind with a spatula.When the caramel has absorbed all the oil, spread out on sulphurised paper.With this caramel we can make many different forms, such as the olive oil spiral.
Black olive emulsion
50 g of black olive water
1 leaf of gelatine
2 g(previously rehydrated in cold water)
0.5 g of Sucro50 g of black olive grease
0.5 g of Glice
Dissolve the gelatine with 1/3 part of the black olive water at medium temperature and add the rest of the water.Add Sucro and blend with a turmix.At the same time, dissolve Glice with the black olive grease at a temperature of about 50° C. Continue to add the grease to the black olive water while binding with the turmix.Keep in the refrigerator for 2 h. When it has set, cut 10 pieces of 0.2 g each. This emulsion is served with the disc of mango.
Photos coming soon
All recipes by Ferran Adria (El Bulli)