Place the Yolks, Water Pine shoots and fresh pine in a thermomix. Blend Mixture at medium speed until the mixture reaches 84 degrees Celsius. Once mixture is thickened like a sabayon, pass through a chinoi. Add passed mixture back into the thermo mix with the fondant and the sugar. Blend again to dissolve sugars, and then add the bloomed gelatin. Transfer mixture to a stand mixer and whip on high using a whisk attatchment. Meanwhile the pine mixture is cooling, whip the heavy cream to medium peaks. Fold in the sabayon to the heavy cream along with the salt. Remove a small portion of the mixture, and whisk in the pine oil until fully combimed and add to the rest of the mix.
For every 125g of parfait mix, add 20 g pine oil and pour into a food saver. Aerate parfait until the mixture reaches the top of the food saver box. Freeze in blast chiller for a minimum two hours.