FORREST: AROMAS FROM THE WOODS

INGREDIENTS:
 
Oak cream :                                      
½ l whip cream
30 gr. oak bark
6 egg yolks
90 gr. sugar cane

'Nutella':                                           
300gr. roasted hazelnuts without skin
300 ml. milk
10 ml. cooked condensed milk

Pine needle oil:                                
65ml. neutral oil
50gr. fresh pine needles

Airy pine needle chocolate:             
500 gr. chocolate
65 gr. pine needle oil
3 gas cartridges

Chestnut Cake:                                
260 gr. sugar
360 gr. flour
10 gr. baking powder
140 ml. milk
2 eggs
1 egg white
400 gr. chestnut puree

Birch ice cream:                               
350 ml milk
150 ml cream
200g sugar
2 egg yolks
100 gr. Birch bark
1 Spoon thick and easy

Garnitures:                                       
8 fresh hazelnuts
8 fresh walnuts
12 pieces of wood sorrel

PREPARATION:

Oak cream: Bring cream and sugar to boiling, with the bark and let it rest for 30 min. Pour the cream through a sieve and whip egg yolks in. Bake at 110ºC for 55 min. in water bath. then cool the baked cream down. Is then sieved through a sieve.
'Nutella': Place all ingredients in Paco jet container and freeze. When frozen blend it twice.
Pine needle oil to airy chocolate: Bring oil up to 70 ºC add pine needles and let it rest for 50 min. Strain the needles oil.
Airy pine needle chocolate: Melt chocolate in a water bath and blend it with pine oil to an airy and smooth creme, filling a siphon bottle and add 3 gas cartridges shake really good and then shot up in a half gourmet tray. put in a wacum bag and then wacumere  the tray, but stop wacum machine before it takes air.Cool down.
Chestnut Cake: Beat the butter and sugar add the eggs one by one then the white, add the flour, baking powder and milk then the puree. Rest in the fridge for 1 h. then bake for 35 min. to 180ºC. When cooked, crumble into pieces and dry in the hold´o´mat overnight.
Birch ice cream: Boil the milk and cream with the Birch bark infuse for 30 min. strain into the Whipped egg yolks and sugar add thick and easy. Freeze

TO SERVE:

Spread the Nutella on the plate with a brush, sprinkle some chestnut cake randomly on the plate add a few pieces of pine chocolate, the nuts and the wood sorrel, add 3 mounds of the caramel around the Nutella. Finish with a quenelle of the ice cream