Souffléed orange rock

Technique developed by Albert Adrià. This is a variant on the classic rock sugar prepared with sugar syrup and an egg white glaze. This recipe calls for Fizzy, a product from ElBulli's Texturas line. The product contains sodium bicarbonate, which produces a fizzy effect. The sugar syrup soufflées in just a few seconds and increases its volume by as much as 200%! What is left is a highly porous rock of sugar that can be served as a perfect crispy garnish in desserts or a tart after-dinner sweet.

Makes 400g.