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.
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Ingredients
|
1 |
|
orange |
|
100 |
g |
water |
|
250 |
g |
sugar |
|
50 |
g |
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.