Texturas is a range of products selected by the world famous restaurant el Bulli, which allows you a whole new world of culinary creations.

Gellification

This family of products allows you to create any number of gellified dishes, either hot or cold. You can vary the textures as you wish, to create dishes that are firm, elastic, rigid, fragile or soft.

Metil is a gellifying agent that is produced using vegetable cellulose. It gellifies when it comes into contact with heat, and, when in contact with cold, it produces a relaxing effect.

Characteristics

Presented here in powder form. Mix well by shaking and leave to cool in the refrigerator until the mixture reaches 4°C. Heat to between 40°C and 60°C to gellify.

Broad bean boulettes – recipe taken from the accompanying booklet

To prepare the Metil mixture: 100g of water, 3g of Metil. Mix the two ingredients together, at room temperature. Use a food mixer to ensure that the mixture does not contain any lumps. Strain and leave in the refrigerator for 24 hours.

To make the bean boulettes: 65g of shelled young broad beans, 20g of Metil. Mix the shelled broad beans with the Metil mixture. Form 8 balls, each around 8.5g. Place in the refrigerator. Heat a saucepan of salted water to 90°C, and drop the balls in. Cook for 1 minute.

Composition : Metilcellulose in power.

Producer : Albert & Ferran Adria - elBulli

Origin : Barcelone, Espagne (Spain)

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