Chef Ferrán Adrià of El Bulli
– Roses, Spain
Adapted by StarChefs.com
Yield: 10 Servings
- 1.3 grams de sodium citrate
- 250 grams water
- 1.8 grams sodium alginate
- 250 grams pureed mango
- 6.5 grams calcium chloride
- 1000 grams water
Spicy vinaigrette sauce:
- 2.5 grams pink pepper
- 5 grams powdered mustard
- 5 grams star anise
- 5 grams white sesame seeds
- 15 grams sunflower oil
Neutral caramel wafers:
- 100 grams fondant
- 50 grams glucose
- 5 grams vanilla pod pulp
- 50 grams isomalt
- brunoise lemon peel, for garnish
- Maldon salt
For the mango mixture:
Dissolve the sodium citrate in the water with the help of a blender.
Add the sodium alginate and blend further. Bring the mixture to
a boil, stirring constantly. Let cool to room temperature. Add
pureed mango and mix well. Set aside at room temperature.
For the calcium chloride:
Mix the calcium chloride with the water with a whisk. Keep refrigerated.
For the spicy vinaigrette:
Crush the pepper, mustard, anise and white sesame seeds into a
homogenous powder. Mix the powdered spices with the sunflower
oil and vanilla pulp. Set aside.
For the caramel wafers:
Heat the fondant and glucose in a saucepan, stirring until completely
dissolved. Add isomalt and cook over medium heat to 320°F.
Remove from heat and invert mixture onto parchment paper, spreading
to form a 1 to 2 centimeter-thick sheet. Cut the sheet into 5
by 5 centimeter pieces.
Prepare two silpat baking sheets on an oven plate and place a
piece of caramel between them. Set the oven to 338°F. Place
the caramel squares between two silpat sheets on a sheet pan and
bake for 5 minutes until the caramel has softened. Roll the caramel
into very fine wafers with a rolling pin. Place the wafers on
parchment paper and, working on the same sheet pan, cut into 3
x 3 centimeter squares. Should the caramel cool, return to the
oven for one minute to soften and re-cut.
For finishing and presentation:
With a round spoon, make 18-gram balls of the mango mixture with
a diameter of 2 centimeters. Cook the mango raviolis for 2 minutes
in the calcium chloride mixture. Remove the mango raviolis from
the calcium chloride and rinse under cold water. Drain and dry
on absorbent paper towels, being careful not to break them, as
they are very fragile. Place 10 raviolis on a silpat baking sheet.
Place a caramel wafer atop each ravioli and apply heat with a
blowlamp so that the caramel melts around the ravioli shape. Turn
over and repeat. Place on caramelized ravioli and one non-caramelized
ravioli on Chinese spoons. Put two drops of spicy vinaigrette,
10 cubes of brunoise lemon peel and a few crystals of Maldon salt
on each ravioli. Serve.