- 4
Ingredients
- For the seawater gelatin slices:
- 3/4 cup seawater
- 1/2 cup water
- 1 tsp powdered agar-agar
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- For the young pine nuts:
- 10 young pine cones
- For the pine oil:
- 11/2 cup sunflower oil
- 10 young pine cones
- For the pine nut ravioli:
- 1 seawater gelatin slice
- 1/4 cup pine oil
- 21/4 oz young pine nuts
- salt
- For the yellow chanterelle purée:
- 4 oz fresh yellow chanterelles
- 0.4 º olive oil
- salt
Preparation
Step 1
For the seawater gelatin slices:
1. Mix the two types of water and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat, remove from the heat and whisk.
3. Add the sheets of gelatin and dissolve in the liquid. Leave to rest for 2 minutes.
4. Choose a tray that is as flat as possible, with a low edge and which is heat resistant. It should be made out of wood.
5. Add the jellied liquid until it slightly covers the whole of the base. Quickly pour off any excess liquid.
6. Randomly move the left and right sides up and down until you have an even thin layer of gelatin.
7. Leave to set in the fridge for at least one hour.
For the young pine nuts:
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 pine oil:
1. Roughly cut up the young pine cones and cover them with oil. Panfry at 160ºF
For 2 hours. Leave to cool with the pine cones left in the oil to marinade.
For the pine nut ravioli:
1. Dress the pine nuts with salt and pine oil.
2. Use a pastry cutter to cut the gelatin slices into 2¼" squares.
3. Place a few pine nuts in the center of the gelatin square.
4. Fold the two opposite ends of the gelatin slices over the pine nuts and repeat with the other two ends.
5. Place directly with the folds downwards on to the plate. Place two ravioli diagonally on each plate.
For the yellow chanterelle purée:
1. Trim the base of the stalk of the yellow chanterelle.
2. Wash in water to remove any dirt. Dry thoroughly on kitchen paper.
3. Sauté and season half of the yellow chanterelles with salt.
4. Blend the raw and sautéed yellow chanterelles in the food processor.
5. Gradually add the cooking juices and 0.4º olive oil until you have a smooth and creamy purée.
6. Season with salt and sieve, making sure you get as much of the mixture as possible.
Final Steps & Preparation:
1. Place two quenelles of yellow chanterelle purée at room temperature diagonally opposite the pine nut ravioli.
2. Make a small channel along the quenelles and fill with pine oil.