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?
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.
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?