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.

Souffléed orange rock

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Fizzy, Texturas ElBulli

Preparation method

  • Grate the zest off the orange with a fine grater.
  • Heat the water and the sugar to 140°C.
  • Add the Fizzy and the orange zest and stir quickly and thoroughly.
  • Immediately pour onto silicone paper and set aside to cool.
  • Break into pieces and store in an air-tight container with silicon grains.

Serving suggestions

  • Break in small pieces and serve as a tart after-dinner sweet.
  • As part of a variant on crêpes Suzette. 
  • Use in a dessert with components of mango, coconut, and yoghurt.

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