Barcelona, 41º Experience with Albert Adrià.
Albert Adrià starts to explain the 41º propose, origin from an evolution of the initial idea where he combine snacks with cocktails. It’s a propose where he use his hands a lot, as finger food, because he believes that eat with both hands it’s the most natural way that exists. An experience that creates very different sensations of eating with cutlery. The proposal is simple : a combination of solid food and liquid food in 41 phases.
Alberto also referred that, the first time he went to Brazil, he was surprised when tasting pineapple, cause it was a way different from the pineapple we normally eat in Europe. One of his cocktails is a direct tribute to Brasil, pineapple and cachaça prepared with nitrogen.
In the second part, Marc Álvarez, explains how to prepare it. From what is a classic caipirinha, with sugar, cachaça and lima, in 41, they add a boiled pineapple juice with butter, vanilla, and Orange Curação, to give an extra touch of unctuousness.
Enjoy it!
The recipe has the following steps:
Place the base distillate : Cachaça
Add the boiled fresh pineapple with brown sugar, orange liqueur, and butter.
To avoid accidents is recommended to let all the steam comes out.
Use the cream to fill the center of a pineapple.
Add grated lime to have a touch of freshness.
This video was produced as an episode for Revista Personnalité, a capsule of Banco Itaú on MultiShow, a brasilian TV show of Globo.
C R E D I T S :
Title : Itaú Personnalité - Albert Adrià
Client : Banco Itaú
Production Company : Tokyo o’Clock Studio
Role : Direction, Camera, Audio, Production
Music : Jacarandá Áudio
When : 2010