Chef Ferrán Adrià of El Bulli
– Roses, Spain
Adapted by StarChefs.com
Yield: 10 Servings
- 16 ounces water
- 3 ounces tarragon leaves
- 2 ounces ice water
- 2 ounces sugar
- 2 ounces water
- 1/3 scant cup white rum
- 1/3 cup water
- 1/3 full cup lemon juice
- 10 sheets cellophane, cut into 3-inch squares
Bring 16 ounces water to boil, and blanch the tarragon for 10
seconds. Shock in ice water bath, then strain. Blend 2 ounces
ice water with tarragon. Strain and reserve.
Mix the sugar and water and bring to a boil over medium heat,
stirring until dissolved. Remove from heat and allow to cool.
Mix blended tarragon, sugar syrup, rum, water and lemon juice
and freeze at –4°F in ice cube trays. Wrap each cube
in cellophane and serve on a frozen surface.