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A Taste of HeavenSample some of the dishes created at wd~50 for legendary chef Ferran Adria with these recipes

It was a meal to remember when wd~50's acclaimed chef and owner Wylie Dufresne created a 10-course feast for his friend and mentor Ferran Adria, of the acclaimed elBulli restaurant in Spain. Here are some at-home versions of the recipes served that night for the cream of the culinary crop.

"This is a great classic flavor combination that my pastry chef, Alex Stupak, developed," Wylie Dufresnes says.

SWEET MIRACLE: WD-50's RICOTTA and HONEY DESSERT

Serves 4 1/2 lb. ricotta
4 oz. honey
1/2 small jar capers
1 sprig thyme
Maldon sea salt

This at-home version can be served as a semi-sweet dessert or as a nontraditional cheese course. Wylie uses liquid nitrogen in the canister to create his own dramatic, hazy effect.

Step 1: Place the ricotta in an electric mixer and beat with a paddle on low speed until consistency is smooth. Set aside in a refrigerator.

Step 2: Place the honey in a small plastic container and put in a freezer for a minimum of two hours.

Step 3: Drain the capers and rinse under cold running water for two minutes. Dry the capers on a paper towel and reserve at room temperature.

Step 4: Remove the leaves from the thyme and put aside.

Step 5: Set out four small glasses. Spoon the ricotta preparation between the glasses. Drizzle the chilled honey in each glass. Garnish with thyme leaves, a pinch of maldon sea salt and capers. Serve immediately.