In the "Decoding Ferran Adria" episode of No Reservations, Tony at one point eats something at el Bulli that he refers to as (it sounds like) a "morphing", a sweet bread that apparently disintegrates very quickly in the mouth.
(You can see it here at around 9:15 - http://www.youtube.com/watch?v=BXeDe_...)
Tony's reaction alone piqued my curiosity, and I can't find much info through Google. Anyone know anything about this dish? How it works, what it's made of, etc.? Or even theories?
From what I've been able to tell, Anthony was eating the 'bread that isn't bread'. The term morphing is being used in this context to describe how a food is made to look like another *type* of food. You would have to find out the name of the particular dish that he was served in that clip in order to find out more about it.
Interesting, isn't it?
I took a fast look at my copy of "A Day at elBulli", and I think that it might be similar to the "Air" recipe, which in this instance is chocolate flavored.
It's basically a mixture of chocolate, praline, lecite and water that's heated and them foamed with an immersion blender. It's held for a while, then foamed again, then frozen. After that the foam is freeze-dried for 48 hours then stored until such time as the chef wishes to freak out his customers. But in a good way. Perhaps.
The 'lecite' is a soy-lecithin product that aids in the creation and stability of foam.
The actual recipe is a bit, um, "opaque" to say the least, and no doubt the flavorings can be altered. (If I were going to do an airy chocolate thing, I'd do Heston Blumenthal's 'aerated chocolate' that he uses in his Black Forest Gateau....but I digress.