Photo: Jose Luis Lopez De Zubiria
A playful dish served in Andoni Aduriz's two Michelin starred Basque restaurant. The dish is one is a series highlighting water as a main ingredient, which also includes tongues, icy kisses, nipples, condoms, scrapes and pomegranates and unthinkable supports.
To make the rubber holder:
In a pot, mix the konjac, kappa and water evenly. Heat to 80°C, stirring constantly until it becomes a clear gel.
Transfer it to a tall narrow container (as tall as the dildo). Allow the temperature of the gel to cool to 50°C and then dip the dildo in it.
Remove the dildo and verify that there is a fine transparent layer on its surface. Wait a few seconds until the fine gel layer sets. Remove it carefully, as if it were a condom. Set aside on a clean cloth.
To make the flower water:
Cut the flowers carefully just under the flower head. Dip them quickly in water. Allow to dry on a dry cloth. Vacuum seal the water and the flowers in a bag. Steep for 12 hours in the refrigerator so that the water is fully infused with the taste of the elderberry flowers.
Presentation:
Fill the rubber holders with the flower water and add a fresh elderberry flower. Carefully tie a knot in the open end of each rubber, as if it were a water balloon.
Note: hold the rubber over the faces of the diners. Invite them to catch it and break it open with their mouths.
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