Truffle Soup With Pistachio And Tangerine Air

With this dish Ferran Adrià takes us on a journey through some of the classic flavors of the Spanish gastronomic culture. Without changing anything essential, through the purity of flavor inherent in all his work, he is capable of offering us an unprecedented vision of these immaculate tastes. What’s more, he achieves this by respecting, or rather by preserving, the historical references. The truffle smells like truffle, the pistachio tastes like pistachio, and the tangerine has the tang of a tangerine. Clarity and plentitude of the ingredients abound. His magic and talent are confirmed in the combinations. The blend is superb. Of course, tangerine, although it seems unlikely, is the perfect complement to the truffle, and the nut is inextricably linked to the fruit, but the pistachio and the truffle were hitherto an undiscovered romance: a conjunction that expresses the sentiment of the dish. The clairvoyance here, aside from the conjunctive discovery made, is manifested in the textures with the incorporation of his two brilliant and predominant techniques of 2005. On one hand, the airs, which in 2004 – the year of their creation (carrot) – seemed banal on their own, reach their extraordinary magnitude when used simply as seasoning. On the other hand, lyophilization, which permits the possibility of breaking down the flavor of products to their very essence – as do the airs – produces such diverse textures that in this case we find ourselves somewhere between a dry meringue and a dry biscuit. Textures, airy and crispy, are completed by a truffle soup with a light meat base linked by a product that makes it possible to achieve the desired body of a juice without the need to boil it and without losing a shred of its flavor: xanthan gum. Investigation. Adrià style.