A Homage to Andoni Luis Aduriz’s Culinary Innovation
Introduction: A dish that epitomizes the art of culinary innovation, crafted with a year’s worth of experimentation by Andoni Luis Aduriz. The voluminous edible bubbles are not just a feast for the eyes but a tribute to nature’s bounty, featuring sun-ripened berries and the earthy sweetness of beetroot.
Ingredients:
- 1 cup of mixed sun-ripened berries (strawberries, raspberries, blackberries)
- 1/2 cup beetroot juice (for natural pink coloring and earthiness)
- 2 tsp agar-agar powder (a vegetarian gelatin substitute)
- 1/2 cup of water
- Optional: Edible flowers for garnish
Special Equipment:
- Immersion blender
- Foam dispenser (siphon) equipped with gas cartridges
- Fine mesh strainer
Method:
- Berry Base:
- Carefully select the best of the season’s berries. Rinse gently and pat dry.
- Arrange the berries at the base of your serving dish, creating a bed of vibrant colors and textures.
- Beetroot-Infused Bubble Foam:
- In a saucepan, whisk together the beetroot juice and agar-agar. Ensure even distribution.
- Add water and bring to a gentle boil. Simmer for 2 minutes while stirring, allowing the agar-agar to fully dissolve.
- Allow the mixture to cool to 50°C, ensuring it’s sufficiently warm to stay liquid but not hot enough to damage the foam dispenser.
- Foaming Process:
- Pour the beetroot mixture through a fine mesh strainer directly into a foam dispenser.
- Secure the lid and charge the dispenser with a gas cartridge, shaking gently to distribute the gas evenly.
- Assembling the Bubbles:
- In a sweeping motion, dispense the foam over the berries, creating a voluptuous dome of delicate bubbles.
- Wait a few minutes to let the structure set, forming a semi-solid yet airy bubble matrix.
- Garnish and Serve:
- Adorn with edible flowers, if using, to elevate the visual allure of the dish.
- Present immediately to capture the ephemeral beauty of this edible sculpture.
Conclusion: This dish is a testament to the relentless pursuit of culinary excellence. It serves not just as a dessert but as a conversation piece, inviting diners to ponder the intersection of food, art, and science.
