Terroso

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

Metil solution

100 g (1⁄3 cup) water

3 g Metil

1. Mix the ingredients at room temperature in a liquidizer until they form a smooth, even  mixture.

2. Strain and stand in the refrigerator for 24 hours.

Summer truffle purée

50 g (2 oz) peeled summer truffle

15 g (1 tbsp) 35% fat single (light) cream

15 g (1 tbsp) white truffle oil

salt

1. Heat the cream and blend it with the truffle and the white truffle oil in the liquidizer until it forms a smooth purée.

2. Strain and season with salt to taste.

3. Refrigerate.

Summer truffle empanadillas

1 x 35 g (1¼ oz) peeled summer truffle

20 g (4 tsp) summer truffle purée, previously prepared

20 g (4 tsp) Metil solution, previously prepared

salt

1. Slice the truffles into 1 mm slices.

2. Place the slices on clingfilm (plastic wrap) lightly coated with the Metil solution to form 4 x 4 cm (1¾ in) circles. The slices should overlap slightly.

3. Lightly coat the circle with Metil solution and a little salt.

4. Put 5 g (1 tsp) of summer truffle purée in the middle of the summer truffle circle.

5. Seal the disc as if it were a turnover, and refrigerate.

Empanadillas are a type of Spanish pasty similar to a turnover.

Venus rice stock

50 g (¼ cup) Venus rice

water

1. Cook the rice in the recommended amount of water for 30 minutes.

2. Strain and reserve the cooking liquid.

Venus rice is a black rice variety from Italy.

Venus rice stock jelly

100 g (1⁄3 cup) Venus rice stock, previously prepared

0.4 g Agar

1⁄3 x 2 g gelatine leaf, previously rehydrated in cold water

salt

1. Season the Venus rice stock with salt.

2. Add Agar to the stock and bring to the boil, stirring constantly with a whisk.

3. Remove from the heat, add the drained gelatine and pour into a container to a depth of 2 cm (¾ in).

4. Refrigerate for 3 hours.

5. Once it has set, cut the jelly into 2 cm (¾ in) cubes. This will give one cube per person.

Fresh liquorice infusion

50 g (2 oz) fresh liquorice stick

300 g (1 1⁄3 cups) water

1 g ascorbic acid

1. To prevent oxidization, peel the liquorice and place in the water into which the ascorbic acid has been dissolved.

2. Break up the liquorice and the water in the liquidizer and infuse for 24 hours in the refrigerator.

3. Strain through a Superbag.

Fresh liquorice infusion jelly lasagne

200 g (3/4 cup) fresh liquorice infusion, previously prepared

2.3 g Agar

 1½ x 2 g gelatine leaves, previously rehydrated in cold water

5 g (1 tsp) liquorice paste

1. Mix the Agar with half of the liquorice infusion and bring to the boil, stirring constantly with a whisk. Remove from the heat, add the remaining infusion and dissolve the gelatine into it.

2.Pour the jelly onto a 20 x 20 cm (8 x 8 in) flat tray to a depth of 1 mm.

3. Wait 5 minutes and pour the jelly onto the tray again to create another 1 mm thick layer.

4. Repeat this operation twice more to create 4 x 0.1 cm gelatine layers.

5. Refrigerate for one hour and cut into 3 cm (1¼ in) squares. There should be one lasagne per person.

6. Place one drop of liquorice paste between the third and fourth layers. Refrigerate.

Cep (porcini) albóndigas

50 g (2 oz) ceps (porcini)

8 g (1½ tsp) Metil solution, previously prepared

1. Clean the ceps and cut the stems into 3 mm cubes.

2. Mix 25 g (1 oz) of the cubes with 8 g (1½ tsp) of Metil solution.

3. Make 4 albóndigas weighing 8 g (¼ oz) each.

4. Refrigerate.

Albóndigas are Spanish meatballs.

Peanut oil marshmallow

250 g (1 cup) milk

5 x 2 g gelatine leaves, previously rehydrated in cold water

40 g (2 2⁄3 tbsp) virgin peanut oil

1. Put 200 g (3/4 cup) of milk in the freezer to cool to 3ºC /37ºF.

2. Meanwhile, mix the gelatine with the remaining 50 g (¼ cup) milk in a pan.

3. Dissolve the gelatine leaves at 40ºC /105ºF and pour into the electric mixer bowl.

4. Start to whip. After 30 seconds, add all the cooled milk in one go.

5. Continue to whip for 3 minutes and add the virgin peanut oil.

6. Keep whipping for another 30 seconds and spread out over a transparent tray to a thickness of 2 cm (¾ in).

7. Refrigerate for 2 hours.

8. Cut into cubes with 2 cm (¾ in) sides.

9. Store refrigerated in an airtight container.

Grated peanuts

40 g (1½ oz) peeled toasted peanuts

1. Grate the peanuts with a Microplane grater.

2. Keep in an airtight container.

Toasted black sesame savoury praline

50 g (2 oz) black sesame seeds

5 g (1 tsp) sunflower oil

salt

1. Toast the black sesame in a frying pan (skillet).

2. Process the toasted black sesame seeds with the sunflower oil in a liquidizer until a fine, lump-free cream is obtained.

3. Strain, season with salt and put in a squeezy bottle.

Beetroot shoot juice

300 g (11 oz) beetroot shoots

1. Put the beetroot shoots through a juice extractor.

2. Set aside the juice obtained.

Beetroot shoot juice air base

100 g (1⁄3 cup) beetroot shoot juice, previously prepared

Pour the beetroot shoot juice into a 15 cm (6 in) deep container.

Freeze-dried cold white miso foam

35 g (2 1⁄3 tbsp) white miso paste

125 g (½ cup) water

1 x 2 g gelatine leaf, previously rehydrated in cold water

1 x 0.5 litre (1 pint) N2O ISI siphon

1 N2O cartridge

1. Dilute the white miso paste in the water with a whisk and strain.

2. Heat a third of the liquid obtained and dissolve the gelatine into it.

3. Add the remaining liquid, strain and put in the siphon.

4. Close it and insert gas cartridge.

5. Refrigerate for 3 hours.

6. Fill 5 x 60 g (2 oz) cups with chilled miso foam and freeze-dry for 48 hours.

7. Remove the freeze-dried foam from the cup moulds and cut each one in half vertically.

8. Keep vacuum sealed until just before serving.

Potato stock

400 g (14 oz) potatoes

500 g (2 cups) water

salt

1. Clean and cut the potatoes, skin on, into ½ cm (1/4 in) slices.

2. Cover with water and boil over a medium heat for one hour. Remove the froth continuously.

3. Strain carefully to prevent the stock from becoming cloudy.

4. Season with salt and set aside.

EXTRAS

20 g (¾ oz) red cabbage shoots

olive oil

salt

FINISHING AND PRESENTATION

1. Work the hand-held mixer over the top of the beetroot shoot juice air base so it emulsifies and the air forms.

2. Steam the Venus rice jelly.

3. Cook the cep albóndigas for 30 seconds in lightly salted water at 80ºC /175ºF. Drain and season with salt.

4. Sauté the red cabbage shoots in a little olive oil and season with salt.

5. Coat the peanut marshmallow with grated peanut.

6. Place a summer truffle empanadilla in the 11 o’clock position on a large oval dish. Place a cube of hot Venus rice jelly at 12 o’clock and a liquorice lasagne at 2 o’clock.

7. Put a cep albóndiga at 3 o’clock and a sesame praline at 4 o’clock.

8. Place a coated peanut marshmallow at 5 o’clock. Put a teaspoon of beetroot shoot air at 7 o’clock.

9. Place a piece of freeze-dried miso foam at 8 o’clock.

10. Arrange a small pile of sautéed red cabbage shoots in the middle of the plate.

11. Present the hot potato broth separately so that the waiter can serve it in front of the diners.

Cutlery:

Tapas cutlery, a 14 x 3 cm (5½ x 1¼ in) spoon and fork.

How to eat: 

Eat the empanadilla whole and alternate with the other components, without mixing them.

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