MIlleflows of Earl Gray tea cream, Madeleines ice cream, tiles of caramelized butter and Rice paper flavored to… Ancient book. The chef Jordi Rocathe youngest of the three Roca brothers at the helm of the renowned restaurant “El Celler de Can Roca” in Girona, Three Michelin starsnorth of Barcelona, created a dessert on everyone’s mouth. It is a dessert that evokes the flavor of an ancient booka work that combines traditional and avant -garde techniques to offer a truly unusual culinary experience.
The (starry) dessert that tastes of ancient book
The idea of capturing the olfactory essence of an ancient book was born from the passion of Jordi Roca for perfumes and from his desire to transpose intangible aromas in his dishes. To extract the characteristic aroma of the aged paper, in fact, Roca has combined two techniques: the enfleurage and the use of the Rotaval.
The enfleurage is an ancient method, originally used to extract fragrances from the flowers of the flowers, which provides for the absorption of aromas by a solid fat. In the case of the dessert, The pages of an old book are brushed with deodorated butter and let it rest so that the fat absorb the essence.
Then, the impregnated butter is dissolved in alcohol and distilled using the Rotaval, a rotating evaporator that operates at low temperature under vacuum, allowing to capture the pure aroma without altering it with heat.
The composition of the dessert
The dessert looks like a millefeuille consisting of Earl Gray tea cream, madeleines ice cream, caramelized butter tiles and these special flavored rice paper.
The edible rice paper is printed with Extracts from the work of Marcel Proust, author of the famous novel In search of the lost time (yes, just that of Madeleine). The combination of flavors and textures offers the diner a nostalgic feeling, recalling the atmosphere of the libraries and ancient books to mind.
This creation is not the first that experiences with unusual aromas. Previously, Patîssier had experienced the use of perfumes such as Chanel and Dior In their desserts, trying to incorporate the olfactory essence into gustatory experiences.
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