Gastronomixs

Almond ice lolly with a ‘prize’

Almond ice lolly with a ‘prize’ Enlarge

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!

In the restaurant, the Tickets logo is printed on one of the sticks, hidden in the ice cream. The diner who ends up with this lolly stick wins a prize. The winning diner is served a tender almond in a green almond shell topped with caviar.

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

Ingredients

500

g

almonds

525

g

water

30

g

tender almonds

500

g

almond milk

5

g

salt

5

g

gelatin leaves

As needed:

g

almond ice cream

100

g

extra virgin olive oil

7

g

Glice, Texturas El Bulli

12

 

elderflowers

As needed:

 

tender almonds, chopped

Preparation method: almond milk 
  • Roughly chop the almonds together with the water using a hand-held blender.
  • Store in the refrigerator for 12 hours so the almonds soak well.
  • Pulse the mixture in a food processor until you get a smooth, thick paste.
  • Allow to soak for a further 12 hours.
  • Strain through a cheesecloth in small quantities and squeeze with your hands to extract the almond milk.
Preparation method: almond ice cream
  • Soak the gelatin leaves in water.
  • Chop the tender almonds into pieces of approximately 5 mm in size.
  • Heat 100 g of the almond milk with the salt in a saucepan to 40°C.
  • Add the bloomed gelatin and dissolve off the heat.
  • Add the rest of the almond milk and the chopped almonds and transfer to an ice cream maker.
Preparation method: almond ice lollies
  • Fill silicone lolly moulds (approx. 8 cm long × 2 cm wide) with the almond ice cream and insert a flat wooden stick into each lolly.
  • Store in the freezer.
Preparation method: solid extra virgin olive oil 
  • In a saucepan, dissolve the Glice with the oil at 50°C.
  • Store in a bottle at room temperature.
Finishing and presentation
  • Take the ice lollies out of the moulds and finish the dish at the tableside.
  • Put two dabs of solid extra virgin olive oil on either side of the top of each ice lolly so that that it drips down on both sides. 
  • Then stick three elderflowers per popsicle onto the oil and coat each lolly with the chopped tender almonds.
  • Serve the ice lollies in a box full of crushed ice. Serve the winning diner with the prize. An almond in a green almond shell topped with caviar. 

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