Marshmallow de piñones

A recipe by Ferran Adrià, taken from A Day at elBulli
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Marshmallow de piñones

Serves 10

500 g (2 cups) milk

9 x 2 g gelatine leaves, rehydrated in cold water

40 g (22⁄3 tbsp) virgin pine nut oil

75 g (2⁄3 cup) toasted pine nut powder

salt

1.Place 400 g (1¾ cups) milk in the freezer until it cools to 3ºC /37ºF.

2.Meanwhile, mix the gelatine with the remaining milk in a pan.

3.Dissolve the gelatine at 40ºC /105ºF and pour into a mixing bowl.

4.Start to whip the mixture. After 30 seconds, add all the cooled milk in one go.

5.Continue to whip for 3 minutes. Add the pine nut oil.

6.Keep whipping for another 30 seconds and spread out over a transparent sheet to a thickness of 2.5 cm (1 in).

7.Refrigerate for 2 hours.

8.Cut into 2.5 cm (1 in) cubes.

9.Refrigerate in an airtight container.

10.Immediately before serving, lightly salt the cubes and coat 4 sides with toasted pine nut powder, leaving 2 uncoated sides.

FINISHING AND PRESENTATION

1.Serve 2 pieces per person on a blue glass tray.

Cutlery:

None.

How to eat:

In a single mouthful.

 

 

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