parmesan frozen-air with muesli
This dish was a tour-de-force. A styrofoam box was carefully placed in front of each of us. We were directed to unwrap it, and sprinkle the "muesli" on it. When opened, the box contained - air, sort of. It was a very light frozen foam, almost a snow. I suspect the use of liquid nitrogen, but I can't prove it.
The foam tasted intensely of parmesan, while the "muesli" looked and tasted like muesli, it was clearly not like any other muesli you'd ever had. Each of the elements had been distilled to its essence. The dried fruit having an intense fruitiness, and the crispy brown flakes having a delicate nutty sweetness. Both worked well with the parmesan.As a nice touch we got to keep the wrapper and the muesli bag. The entire presentation was slightly reminiscent of the snacks you got served on an airplane. The styrofoam container, the little zip-loc baggie of unidentifiable bits. The pun being enhanced by the "elbulliaire" logo on the wrappings.
4 comments:
http://www.texturaselbulli.com/ENG/recetalecite_01.htm
Cool! Thanks. I've been meaning to research some of the dishes we had, but it's enough work just posting them all!
Fascinating food technology...
I'm gonna give it a shot at Baitcon since it was one of my favorites,along with the marrow and ham fat pita, of the whole dinner
Looks pretty straightforward. Parmesan infusion, lecithin, stick blender, skim, freeze.
I still think it might be better as parmesan infusion, lecithin, LN2. Voila!
With my "how could this be improved" hat on, I thought the frozen air sank a little bit at the bottom, and wasn't a uniform texture. The very bottom was just ice, not air. Freezing it faster obviously would help. I wonder if freezing it on a rotisserie or some such would help maintain uniform texture. Probably too much work.
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