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Frozen chocolate air

For the chocolate air

  • 1.000 g water
  • 400 g chocolate 70%
  • 50 g hazel nut praliné
  • 5 g Lecite
  1. Chop the chocolate and keep in a bowl.
  2. Add the praliné and Lecite.
  3. Heat the water to 90 °C and pour over the mixture.
  4. Leave to rest for 1 min and shred with a blender.
  5. Keep at 50 °C.
  6. Move the blender over the surface of the mixture until it emulsifies and the air is obtained.
  7. Refill 2 containers with the air and freeze immediately.
  8. Leave in the freezer for 2 h and cover hermetically to prevent the ice-cream air from absorbing flavours.
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