Tapas: 1379 Fever-tree tonic water meringue with lemon scented strawberry 2007

This tapa just looked like a fun, easy project, well suited to the steamy summer weather we've had recently. At elBulli this apparently acted as a sort of palate cleanser between two series of tapas.

Not surprisingly this is another multi-day project. The day prior to serving I mixed the lemon ice wafers. That was pretty easy: just water, simple syrup, lemon juice & zest with a little gin. Since the recipe didn't specify a brand of gin I decided to use one of my favorite local products: Bluecoat American Dry Gin, a very floral, somewhat delicate gin made here in Philly.

The mixture then goes into a silicone mold to make the little rectangles that will be the base of the dish. I didn't happen to have a $100 Flexipan mold but Freshware makes a Financier mold that is almost the exact same size and costs $8.99 (you want the "Mini" one). It's too floppy to hand carry to the freezer, so I cut out a chunk of the foam core left over from the Parmesan Soufflés as a base.

Gelatine, Tonic, Soy Protein

Next morning I prepared the tonic water "meringue". Once again, nothing much to it. Just tonic water (the recipe specifies Fever-Tree brand - I got it at Whole Foods), a sheet and a quarter gelatine, and a little soy protein powder to stabilize it. I strained it into the iSi siphon, charged it twice and stuck it in the 'fridge for the day. I also popped a couple little glass trays into the freezer so the ice wafer wouldn't melt too quickly.

A splurt of meringue

Ice wafers

Cover with meringue

Strawberries

Mint Leaves and Lemon Zest

Assembly was a snap. Just a little splurt of the tonic water meringue topped by an ice wafer. Then a larger blob of the meringue, a few slices of freeze dried strawberry, some mint leaves, and a grating of lemon zest. 

The recipe calls for a little grated Tonka Bean but of course they're illegal for human consumption in the USA so even if I had easily located them at a major online retailer I certainly wouldn't have grated even a little of the delicious toxic bean over this refreshing tapa.

How it tastes: A sweet gin fizz on a plate. This may well be the best palate cleanser ever developed.

Equipment and Ingredients

The Books: El Bulli 2005-2011 - Yes, freakin' expensive. Check with your local library - they may well be "in the system" and available to be reserved.

Fever-Tree Indian Tonic Water - Readily available online, at Whole Foods, and fancy liquor stores
Soy Protein Powder - Available online and at some larger Whole Foods and similar stores.
Freeze Dried Sliced Strawberries - Whole Foods, and similar stores
Gelatine Sheets - available online, and at better kitchen supply stores

Immersion blender
Silicone Mold
Half liter iSi Whip

A scale that measures in grams