Pine Parfait

Oliver Stephens

Oliver Stephens

2nd June 2012

Pine Parfait

Place the Yolks, Water Pine shoots and fresh pine in a thermomix. Blend Mixture at medium speed unti...

Ingredients

  • Pine Parfait
  • 270 Yolks
  • 180 Water
  • 40 Pine shoots
  • 75 fresh pine
  • 220 yolk/pine mix
  • 20 Fondant
  • 67 Sugar
  • 255 Whipped Cream
  • I Salt
  • 4 sheets Gelatin

Method

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.