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Sea Urchin Ice Cream

Often times when working with sea urchin there are pristine tongues and slightly beaten up or irregular shaped pieces. We believe in highlighting the beautiful seafood, sometimes lightly smoked, although the irregular pieces are often an after thought. When we were working with a large supply of sea urchin we started looking into finding ways to highlight the after thoughts. One delicious result is our sea urchin ice cream. It goes wonderfully well with soups as well as the base for raw fish preparations.

Sea Urchin Ice Cream

220g whole milk yogurt

165g Santa Barbara Sea Urchin

130g cream cheese

110g liquid glucose

3.5g salt

1 scraped vanilla bean

Puree all ingredients in a blender. Strain through a fine meshed strainer. Freeze the mix in a paco jet canister and then process or freeze in an ice cream maker.- props to ideas in food

Tecnoemotional cuisine inspires new Abafado Molecular wine from Luis Pato

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Ferran Adria made tourism ambassador for Spain

Ferran is to be the face of a new Tourism Campaign

he 1st European Congress of Tourism and Gastronomy was launched at the Spanish embassy in London this week by El Bulli’s chef-patron Ferran Adrià and Spain’s Secretary of State for Tourism, Joan Mesquida. It was also revealed that Adrià has become the Spanish Tourist Board’s new ambassador and the face of Spain’s new tourism advertising campaign. The Congress, which will be supported by the Spanish government, will take place in Madrid on 24 and 25 May, and will feature presentations and demonstrations by some of Europe’s top chefs including Heston Blumenthal, René Redzepi, Michel Bras and Alain Ducasse. The event, Mesquida explained, would examine opportunities for the food and tourism industries as the importance of food tourism in Europe continues to grow. “We’ve chosen London as the first place to announce this because the UK is Spain’s main tourism market,” he said. Over 30 million tourists visited Spain last year and research suggests that for 6 million of them gastronomy was the key reason for going there. “The success of Spanish gastronomy is not going to fade away soon,” added Mezquida.
Speaking at the ceremony, Ferran Adrià revealed further details about his decision to turn El Bulli into a culinary foundation. “Avant-garde cuisine has to change scenery,” he said. “It’s very difficult to remain creative in a restaurant. I want El Bulli to become the most important culinary think-tank in the world.” He added that it would be a truly international organisation. “Although it had a big influence, El Bulli was only for me. Now it will be more open. El Bulli was the seed, but now we’re making it more radical.”
When the foundation opens in 2014, it will have a team of 30, Adrià explained. Twenty members of staff will receive scholarships to work there. “I’m happy to make these changes,” he said, “because we’ll be devoting ourselves to creativity.”