Ninfa Thai

A recipe by Ferran Adrià, taken from A Day at elBulli

Thai nymph

Serves 10

Cucumber batons

1 x 300 g (11 oz) cucumber

1. Peel and halve the cucumber lengthways.

2. Remove the seeds with a spoon.

3. Cut the cucumber into ten batons each measuring 5 x 1 x 1 cm (2 x ⅓  x ⅓  in).

4. Refrigerate.

Thai filling

20 g (¾ oz) coriander (cilantro) shoots

4 g red curry paste

10 toasted peanuts, shelled

50 fresh coriander (cilantro) leaves

20 x 1 cm (1/2 in) fresh basil leaves

4 g Madras curry powder

6 g (1¼ tsp) toasted white sesame seeds

5 g (1 tsp) tamarind paste

1.Clean the coriander shoots and remove any seeds.

2.Lay out the coriander shoots on parchment paper and form 10 small 2 x 5 cm (2 in) rectangular piles.

3.Place a spot of red curry paste on each of the peanut halves and place 2 on top of each coriander shoot pile.

4.Arrange 5 coriander leaves and 2 basil leaves on top of each shoot pile.

5.Dust each pile with Madras curry powder and the toasted white sesame seeds.

6.Keep at room temperature so that they do not become moist.

7.Put the tamarind paste in a piping bag.


50 g (¼ cup) sugar

10 g (2 tsp) coconut milk powder

Finishing and presentation

1.Put 8 g (1 1/2 tsp) of sugar into a candyfloss (cotton candy) machine collect the floss to make 10 cm (4 in) strips.

2.Place the candyfloss strips on a tray lined with parchment paper.

3.Sprinkle the coconut milk powder over the candyfloss strips and place a coriander shoot salad on each one, leaving a 6 cm (2 1/2 in) space.

4.Place a cucumber baton on top of each salad pile and pipe two spots of tamarind paste on each one.

5.Fold the candyfloss strips over each salad to cover the salad completely and cut with a dry knife to produce a candyfloss tube with the salad inside.

6.Remove any excess candyfloss from the edges.

7.Serve immediately on a black slate.

This snack is only served when the atmospheric humidity is below 65%.



How to eat:

Pick up the Thai nymph and eat it in 2 mouthfuls. It must be eaten quickly so that the candyfloss does not collapse.


A Day at elBulli, Classic Edition is an exclusive look behind the scenes at elBulli, voted 'Best Restaurant in the World' and into the mind of Ferran Adrià, the most creative chef working today.

With two million requests for reservations every year, elBulli was notoriously difficult to get a table at. A Day at elBulli, Classic Edition opens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour photographs, the book includes recipes and innovative inserts explaining the creative methods and food philosophy, the reservations policy, the history of elBulli and the life of Ferran Adrià.