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Azuleta Curd

For the Azuleta curd

  • 500 g milk
  • 1 g Agar
  • 40 g Azuleta
  • 40 g sugar
  • 1.5 sheets of gelatine


  • Terrines or moulds for gelifying the curd
  1. Put the Agar with the sugar and put it into milk, add the
    Azuleta and start to heat.
  2. Mix with a rubber spatula without letting in air.
  3. Once it has boiled, take it off the heat, add the sheets of gelatine, mix until it dissolves and put into the moulds to curdle.

For the 60% syrup

  • 200g water
  • 120g sugar

For the fresh LyoFrambuesa and anis jam

  • 10g LyoFrambuesa
  • 20 g dry anis liqueur
  • 40 g 60% syrup (prepared beforehand)
  1. Mix both ingredients in a saucepan and bring to the boil. Leave to cool in the refrigerator.
  2. Put the LyoFrambuesa with the dry anis liqueur and the syrup in a bowl, mix and leave to rest in the refrigerator 8 hours.
  3. Put the fresh LyoFrambuesa and anis jam on the curd and
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