Gastronomixs

Airy basil waffle with Scamorza and pine nuts

This month's guest chef is Albert Adrià. This Spanish chef is the owner and creative brain of El Barri, a collection of five unique and fascinating restaurants in Barcelona. At the age of just 15, Albert began working at El Bulli*** where his older brother Ferran was already working. He flourished in patisserie, and this is where his passion for desserts originated. He worked in several famous patisseries in Barcelona and Paris to fully learn the trade. Albert has published several books, including 'Los postres de el Bulli' and 'Natura'. In 2015, Albert Adrià was named the world's best pastry chef. He also featured in ‘Chef's Table’ on Netflix.

El Barri consists of five restaurants that jointly hold a total of four Michelin stars. Albert shares three recipes from the restaurant Tickets* with us. This creative tapas restaurant lives up to its name; everything about Tickets radiates showmanship and circus. From the dishes, the staff clothing, and the menus to the fantastic tapas, the concept is perfect at every level!

Created by Albert Adrià, Tickets*, Barcelona, Spain.

Airy basil waffle with Scamorza and pine nuts

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

250

g

basil, fresh

1

l

water

210

g

basil water

135

g

plain flour

20

g

cornflour

7

g

sugar

0.4

g

Lecite, Texturas El Bulli

0.2

g

baking soda

5

g

fine salt

1

g

baking powder

1

g

albumin

55

g

fresh egg

25

g

fresh egg white

3

g

toasted pine nuts

6

g

fresh basil leaves

10

g

Scamorza, smoked and diced

As needed:

 

sunflower oil

Preparation method: basil water
  • Pour the water into a saucepan and bring to the boil.
  • Remove the leaves from the stem, blanch the leaves in boiling water for 10 seconds, and cool quickly in iced water.
  • Drain well, weigh, and put in a food processor with the same weight of water used for cooling.
  • Blend for approximately three minutes, strain the mixture through a cheesecloth, and store in the refrigerator.
Preparation method: basil waffle dough
  • Mix all the ingredients in a bowl with a hand-held blender.
  • Strain the mixture through a sieve and transfer to a one-litre soda siphon filled with three gas cartridges.
  • Allow to rest in the refrigerator for two hours.
Finishing and presentation
  • Heat a waffle iron to 200° C and brush with sunflower oil.
  • Cover the entire surface of the waffle iron with the batter.
  • Then scatter the pine nuts, basil leaves, and diced cheese over the entire surface of the waffle. Close the waffle iron, turn it upside down, and cook for four minutes.
  • Finally, separate the four waffles with a knife and serve.

Previous page