This little snack is one of a series of "modified cheese" snacks that elBulli developed over the years. It's one of the easiest to make since it uses only one slightly unusual ingredient (Ultrasperse starch) and no special equipment. So let's get to it!
Equal amounts by weight of grated Gruyère and plain water.
Bring the water to a boil, dump in the cheese, and stir until the cheese separates into a thin paste.
Strain through a Super Bag and voilà!
The cheese liquid will separate into cheese "fat" and cheese "water"
In order to separate the fat and "water" I popped the glass in the refrigerator overnight. I then combined more grated cheese (this time grated with a microplane), the cheese water and Ultrasperse into a thick dough/batter.
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Tablespoon size blobs of dough go into my little pizzelle maker.
And a couple minutes later out come lacy rounds of cheesy goodness.
After whipping the cheese fat, it turns into something remarkably like butter (imagine that!) You cut 'em into rectangles, top with a little of the cheese fat and ...
How it tastes: Very tasty and light, almost airy. These were served at el Bulli as part of the "dry snacks" course so you wouldn't normally have them on their own. The rectangles can be made in advance and then "buttered" just before service so they should fit into an "at home" dinner quite easily.
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.
Ultrasperse - There are 2 kinds of Ultrasperse: -M and -3. I used the -3 type which is made from tapioca. The -M is made from corn and on close reading is the type used at el Bulli. I've ordered some -M and will re-do this recipe when it arrives.
A scale that measures in grams
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