Warm Goose Barnacle Aspic in Tea
Photo source: elbulli.com
Words like “barnacle” and “aspic” sound unappetizing to me when combined, but perhaps this dish at elBulli—like “snail porridge,” “Douglas fir puree,” and benzaldehyde—could be delicious.
Hot Duck Foie Gras Block with Peach Caviar
Photo source: elbulli.com
This “caviar” treat at elBulli is made by spherification, a widely used molecular gastronomy technique. It involves mixing a liquid (like peach juice) with sodium alginate and then putting it in a calcium chloride solution. The result is a round sphere, like the peach balls above, with a crispy exterior and a liquid interior.
Bacon Croquant Flute with Pine Nut Ice Cream
Photo source: elbulli.com
Many dishes mix seemingly incongruous flavors together, like this bacon and ice cream concoction at elBulli. Like chocolate-covered pretzels, you really can’t beat a sweet, salty, and savory combination.
Smoked Eel, Peanuts, Snow Peas, and Whipped Caramel
Photo source: wd-50.com
Blood Orange Foam with Tomato Seeds and Sorbet
Photo source: elbulli.com
Hot Foam of Potato with Mock Tartufo
Photo source: elbulli.com
Chefs create foams like these served at elBulli and wd-50 in New York by using a whipped cream-like canister to add air into a sauce.
