Albert Adrià, brother of Ferran, began his cooking career as a pastry chef. Today, he, along with Oriol Castro, is in charge of the experimentation and research that precede the creation of any El Bulli dish; but his heart is still in desserts. In 2004, he created this spiral of dehydrated raspberries and lime gelatin served with a coconut ice cream and black sesame crunch. A dish that hypnotizes for its aesthetic and generates a veritable whirlwind of contrasted textures and flavors.
