One of my first production responsibilities at elBulli was making the Ginger Gummies. For me, it was a completely new technique, with an unexpected result that I had never experienced before.
We blanched and juiced fresh ginger, then made a caramel with the juice, sugar and glucose. The final ingredient, agar, was added to the syrup toward the end of the reduction time. The agar gave the caramel a very firm, yet chewy texture, and very rigid, clean lines. We deposited the caramel into molds and left it to set, then placed in the dehydrator for up to 72 hours to crystallize.
The final product has a very thin crystalline layer of sugar encasing a piquant ginger gummy. It was served slightly warmed to guests, as a Morphing, at the end of the meal. It was perfectly simple and beyond creative. My rendition of the Ginger Gummy is finished with roasted black sesame seeds and just a drop of sesame oil to balance the spiciness of the fresh ginger.