La Piñonada

By corlear

Ingredients

• For the young pine cones:
• 8 young pine cones
• For the young pine cone oil:
• 3 tbsp sunflower oil
• the shells of 8 pine cones (see previous step)
• For the pine nut cream:
• 7 oz wild pine nuts
• 11/4 cup water
• 1/2 sheet gelatin (previously rehydrated in cold water)
• salt
• For the ceps stock:
• 4 oz ceps, sliced
• sunflower oil
• salt
• 1 cup water
• For the ceps gelatin:
• 10 tbsp ceps stock (see previous step)
• 3/4 sheet gelatin (previously rehydrated in cold water)

Details

Servings 4

Preparation

Step 1

For the young pine cones:
1. Peel the pine cones and keep the shells. Open them vertically and take out the pine nuts grains
2. Open the grains and remove the pine nuts, making sure that you do not break them. You will need 1/4 oz per person.

For the young pine cone oil:
1. Chop up the cones and cover them with oil. Leave to crystallize at 160ºF for 2 hours. Leave to cool and marinade the shells in the oil.

For the pine nut cream:
1. Mix the pine nuts with the water and blend lightly. Leave to stand for 12 hours.
2. Then, blend the mixture in the food processor until you get a purée.
3. Press through the sieve and season the cream with salt.
4. Heat a ¼ of the cream and dissolve the gelatin in it.
5. Remove from the heat and mix with the rest of the cream.
6. Leave to set in the fridge for at least 3 h.

For the ceps stock:
1. Clean any dirt off the ceps.
2. sauté the ceps in a little oil in a hot frying pan. Transfer to a saucepan.
3. Cover with water and simmer for 10 minutes. Season with salt, strain and sieve.
4. Skim off any fat and get 10 tbsp of ceps stock.

For the ceps gelatin:
1. Heat a ¼ of the ceps stock and dissolve the gelatin in it.
2. Remove from the heat and mix with the rest of the ceps stock.
3. Put 4 tbsp of ceps stock in each glass.
4. Leave to set in the fridge for 3 hours.

Final Steps & Preparation:
1. Use a knife to lightly beat the pine nut cream so that it is creamy.
2. Put a soup spoonful of pine nut cream on the ceps gelatin.
3. Sprinkle the young pine nuts with salt and the young pine oil.
4. Put a coffee spoon of young pine oil on the pine nut cream and the young pine nuts on top.