Marshmallow de piñones

A recipe by Ferran Adrià, taken from A Day at elBulli

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


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.


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



How to eat:

In a single mouthful.




A Day at elBulli, Classic Edition is an exclusive look behind the scenes at elBulli, voted 'Best Restaurant in the World' and into the mind of Ferran Adrià, the most creative chef working today.

With two million requests for reservations every year, elBulli was notoriously difficult to get a table at. A Day at elBulli, Classic Edition opens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour photographs, the book includes recipes and innovative inserts explaining the creative methods and food philosophy, the reservations policy, the history of elBulli and the life of Ferran Adrià.