FOREST PINE CONE

INGREDIENTS:
Green pine cone mousse
100 gr green pine cone syrup
50 gr milk

8 egg yolks

8 sheets gelatine

600 gr cream

Beetroot earth

200 gr flour

250 gr finely grated beetroot

4 eggs

125 gr butter

7 gr baking powder

25 gr walnuts, chopped

Cherry sauce

100 gr cherries

100 gr sugar

10 gr kirsch 

Pollen ice cream

1000 gr milk

8 egg yolks

1 egg

180 gr sugar

20 gr stabiliser

20 gr pollen

Pine needle

100 gr sugar

18 gr flour

25 gr coffee infusion

8 gr butter

Green pine cone mousse: For the green pine cone syrup, first collect the pine cones, then freeze for 2 months. Cut into pieces and keep with the same amount of sugar in an airtight container for another two months at room temperature. Beat the yolks with the sugar until light. Add the milk and syrup and heat to 85ºC. Soak the sheets of gelatin, then add and dissolve. Cool in an inverted bain-marie, stirring to prevent from setting. Beat the cream and fold into the egg mixture. Fill the pine cone moulds and freeze.

Beetroot earth: Beat the eggs with the sugar until light. Soften the butter and add, then immediately add the beetroot and flour with the baking powder to prevent the mixture from curdling. Finally add the chopped walnuts.

Bake at 180ºC for 30 minutes in a loaf pan.

Turn out, leave to cool and freeze. 
Cherry sauce: Stone the cherries and place in a pan with the sugar and some kirsch. When the sugar is dissolved, blend and strain through a fine chinois. Leave to cool.

Pollen ice cream: Heat the milk with the sugar and pollen without allowing the temperature to rise above 85ºC. Add the egg yolks one by one, whisking, then add the whole egg. Continue to heat until the consistency of custard. Transfer to Pacojet beakers and chill for 24 hours. Freeze.

Pine needle: Mix the dry ingredients, then add the coffee and melted butter. 

Stir briskly until the sugar has dissolved. Chill for 6 hours.

Using a piping bag with a very small nozzle, form very thin strips about 8 cm long on a silpat. Bake for 5 minutes at 160ºC. As soon as you remove them from the oven, roll up the silpat with the strips inside to give them a curved shape.

Use a drop of chocolate to attach two strips at one end, forming a pine needle.

TO SERVE

Sprinkle the pine cone with dissolved chocolate and cocoa butter in equal parts. Grate the frozen cake over the base of the plate and make some circles with the cherry sauce. Place the pine cone on top of the cake crumbs and, next to it, some pollen ice cream. Top with the pine needle. Decorate with a few marigold petals and some rocket shoots.