Spoonful of Piña Colada
Chef Ferrán Adrià of El Bulli – Roses, Spain Yield: 10 Servings Ingredients: Pineapple water: ½ pineapple Pineapple sorbet: 200 grams pineapple water .08 grams stabilizer* 2 grams gelatin (previously soaked in cold water) Coconut milk: 400 grams coconut milk Coconut foam: 250 grams coconut milk 80 grams...
Cloud of Carrot with Tangerine Concentrate
Chef Ferrán Adrià of El Bulli – Roses, Spain
Yield: 10 Servings Ingredients: 2.000 grams carrots 500 grams Simone Gatto tangerine juice 60 grams soluble powdered coconut 150 grams water .001 grams bitter almond flavoring 1 gram curry powder Method: Peel the carrots and cut off ends. Blend, reserving...
Round Mango with Caramelized Raviolis
Chef Ferrán Adrià of El Bulli – Roses, Spain Yield: 10 Servings Ingredients: Mango mixture: 1.3 grams de sodium citrate 250 grams water 1.8 grams sodium alginate 250 grams pureed mango Calcium chloride: 6.5 grams calcium chloride 1000 grams water Spicy vinaigrette sauce: 2.5 grams pink pepper 5 grams...
Apple Caviar
By Chef Ferrán Adriá of El Bulli - Roses, Spain
As demonstrated at Lo Mejor de la Gastronomía 2003
Yield: 10 Servings
Ingredients:
Apple Juice
1 ¼ pounds golden apples
Apple Reduction
¾ pound Granny Smith apples
Caviar
8 ounces Apple Juice
½ teaspoon Alginato
1/8 teaspoon citric acid
Calcium...
Macarons
Components:
225 grams icing sugar
125 grams ground almonds
110 grams egg whites (about 4), aged overnight at room temperature
30 grams granulated sugar
Pinch of salt
Preparation:
On three pieces of parchment, use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place...
Boeuf Stroganoff
Components: 60g chopped shallots 100ml dry white wine 200ml veal or chicken stock 300ml double cream 750g beef fillet trimmed 60g clarified butter 50ml cognac 30g unsalted butter 2 tablespoons sweet paprika Juice of 1/2 lemon Salt and pepper 75g small French gherkins (cornichons) 1 tablespoon chopped...
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