From dessert to “meat” dish, a tiramisu that replaces ladyfingers with pork rinds. Andoni Luis Aduriz makes his mark through this disruptive dish dated 2022.
Dish photo by Jose Luis López de Zubiria
The dish
Mugaritz, “2022 Taste Odyssey”: out of chef Andoni Luis Aduriz's laboratory suddenly comes a tiramisu never seen before. “During our tests on new textures, we 'played' with pig skin subjected to hydration and discovered that the texture turned out to be similar to that of a soggy cookie; hence the connection to the savoiardi of the typical Italian tiramisu".
So it says on the website of the 2-star Michelin restaurant, a long-lived place of experimentation-provocation: a secular Mecca of avant-garde belief. Said, done: the world's most pop and replicable dessert becomes a savory dish with porcine references. Instead of a soft layer of mascarpone, a mix of siphoned cream and sweet Jerez wine, while the base is precisely pork rinds, sugar and coffee. The sweetness rate remains low thanks to the intense animal component, yet the cocoa does not fall into oblivion: Aduriz arranges grated broad beans on top, to finish the composition. Would anyone like some? We explain how to prepare it thanks to the recipe reported by Gastroactitud (in a simplified version for readers). Small footnote: the official name of the signature is “Bizcocho animal”.
The recipe
Ingredients
For the pork savoiardi/ladyfingers
- 70 g pork rinds
- 250 g black coffee
- 4 g sugar
- Sunflower seed oil
Blend the pork rinds together with the coffee in the food processor, running it for a second at full speed until you have fairly fine but irregular pieces of mixture.
Press the mixture by hand into a baking pan greased with oil until you get a firm dough 3 cm high.
Wrap it in plastic wrap and steam it for 30 minutes.
Let it rest for at least 1 hour and then cut it into 4x3 cm single-portion rectangles.
For the aromatic mousse
- 50 g of cream
- 250 g of egg yolks
- 30 g of sherry/fortified Jerez wine
- 1 g xanthan
Cook the yolks for 30 minutes at 65ºC. Cool and set aside.
Mix the cream with the xanthan (be careful not to overdo the amount). Add the yolks and fortified sweet wine. Mix until a smooth cream is obtained.
Pour the resulting cream into the siphon to create a slight froth. Add three charges of gas and shake vigorously. Let stabilize a minimum of 20 minutes at room temperature before composing the dish.
Dish composition
- 4 g salt
- 4 g of cocoa beans
Arrange the “pork ladyfingers” on a snow-white plate and top with the foam, some grated cocoa beans and salt. The layering will be similar to that of a tiramisu in shape and color. Accompany, if desired, with sweet Jerez/Sherry wine.
