The same technique is used to create Mugaritz's famous walnut dessert, which is served on a scoop of goat's-milk ice cream. StarChefs.com
The 2011 StarChefs chefs’ congress was a three-day whirl of culinary innovations, but one of the particular treats was getting to watch Andoni Luis Aduriz do his thing. The chef of Spain’s Mugaritz restaurant has melded technology and cuisine in an unceasingly playful way, garnering stars and prizes that I won’t bother to enumerate. At the congress, he walked a rapt audience through several of his clever preparations — in particular, his use of silicone molds to create trompe-l’oeil dishes.