Pine Nut Textures with Textured Young Pine Cone Oil

By corlear

Ingredients

• For the pine nut milk:
• 83/4 oz raw pine nuts
• 11/4 cup water
• For the raw pine nut gelatin:
• 11/4 cup raw pine nut milk (see previous step)
• 1 1/2 sheets gelatin (previously rehydrated in cold water)
• salt
• For the young pine nuts:
• 10 young pine cones
• For the young pine cone oil:
• 11/2 cup sunflower oil
• 10 young pine cones
• For the textured young pine cone oil:
• 1/2 cup pine oil (see previous step)
• For the hydrated pine nut:
• 20 raw pine nuts
• cold water
• To finish:
• 1/4 cup pine oil (see previous step)
• Maldon salt

Details

Servings 4

Preparation

Step 1

For the pine nut milk:
1. Blend the pine nuts with the water and leave to marinade in the fridge for 12 hours.
2. Then blend again until you have a thin paste.
3. Use the back of a spoon to press as much of the milk out of the pine nut paste and the paste is really dry.
4. Keep the milk on one side.

For the raw pine nut gelatin:
1. Heat a ¼ of the pine nut milk and dissolve the gelatin in it.
2. Remove from the heat and mix with the rest of the milk. Stir.
3. Pour a ¼" layer in a dish.
4. Leave to set in the fridge for 3 hours.

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 young pine cone oil:
1. Roughly cut up the young pine cones and cover them with oil.
2. Panfry at 160ºF for 2 hours. Leave to cool with the pine cones left in the oil.

For the textured young pine cone oil:
1. Pour a 1½" layer of pine oil in a dish and keep in the freezer at -70ºF.
2. After 24 hours, remove from the freezer and keep in the fridge.
3. Leave to thaw in the fridge for 12 hours.

For the hydrated pine nut:
1. Cover the pine nuts with cold water and leave to soak in the fridge for 12 h.

Final Steps & Preparation:
1. Cut the pine nut gelatin into 2¼ x ¾" rectangles and place on one side of the plate.
2. Visualize the gelatin divided into 3. in the first part, place 3 wild pine nuts.
3. In the second part, place 6 hydrated pine nuts.
4. In the last section, arrange 1/4 oz of young pine nuts.
5. Season with a little Maldon salt and a few drops of pine oil.
6. Just before serving, place a small quenelle of pine textured oil before the gelatin.